Warmchorizoandthymelentils Recipes

SPANISH CHORIZO AND LENTIL STEW

Steps:

• Add olive oil, onion, garlic, carrots, and pepper to a medium to large-sized dutch oven.
• Cook over medium-high heat until the vegetables start to soften, about 5-7 minutes.
• Add the bay leaves, cumin, paprika, salt, and pepper, and chorizo. Stir well and cook for 2-3 minutes.
• Add the lentils and coat in the mixture. Allow the lentils to cook until they start to sweat, about 2-3 minutes.
• Add the chicken broth and stir well. Bring to a boil and then reduce the heat to simmer.
• Cook for about 35-40 minutes or until the lentils are soft.

LENTILS WITH CHORIZO

Steps:

• Rinse lentils; place in large pot. Pour enough water into the pot to cover the lentils by 2 inches; add the chicken bouillon cube to the pot. Bring to simmer; cook until lentils are just tender, about 20 minutes.
• While lentils are cooking, heat a large skillet over medium-high heat. Cook chorizo until brown, 10 to 15 minutes. Remove from pan. In the same pan, lightly fry bacon until cooked but still soft, about 5 minutes. Remove bacon, leaving drippings in pan. Chop bacon.
• Cook the tomato, tomatillo, onion, and garlic in the bacon fat until soft, about 5 minutes. Stir in the water and cilantro; transfer mixture to a blender. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the mixture moving before leaving it on to puree until smooth.
• Stir the pureed vegetables, cooked chorizo, cooked bacon, and cumin into the lentils and cooking water. Stir over medium heat until hot, about 5 minutes. Serve in bowls; top each bowl with a teaspoon of cotija cheese and a dollop of sour cream.