CHORIZO SAUSAGE, MUSHROOMS AND LENTILS
This is a hearty and tasty one-pot meal, and is especially delicious served with crusty bread or mashed potato.
Provided by Daydream
Categories Pork
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Heat the oil in a heavy based saucepan. Add the bacon and cook over medium heat until it is golden and has released its fat.
- Add the onion, carrot, celery, leek, bay leaves, thyme and garlic to the pan and cook 8 to 10 minutes, stirring from time to time. Add the sliced mushrooms, and cook a few more minutes until mushrooms have softened.
- Meanwhile, brown the sausages, then cut them into 1/2 inch pieces.
- Add the wine, stock and sausages to the pan and bring to the boil.
- Reduce heat and simmer the mixture for 20 minutes. Give it a stir from time to time, and add a little more red wine or stock if necessary.
- At the end of this time, add the lentils.
- Fold in the spinach and parsley and cook until wilted.
- Season to taste with salt and pepper, and serve piping hot.
Nutrition Facts : Calories 2573.8, Fat 156.2, SaturatedFat 56.1, Cholesterol 321.9, Sodium 4942.8, Carbohydrate 141.7, Fiber 65.2, Sugar 8.7, Protein 142.5
LENTILS WITH CHORIZO SAUSAGE
I love lentils! I like this recipe more than the other lentils and chorizo recipe I submitted, because the flavors are blended much better. Translated from "Atrévete a cocinar" by Karlos Arguiñano. NOTES: (1) Original measurements are 1 tumber-glass full (or two deciliters) for the lentils, and a tsp is literally a teaspoon, like what you use to stir your coffee. This author doesn't split hairs when it comes to measurement and doesn't recommend graduated containers or scales to cook. (2) As always, if you find the lentils are getting thick, add more water. If you don't have a pressure-cooker, the amount of water needed will increase from 6 dL to 1 L (or 3 tumblers to 5 tumblers), and the cooking time increases from 6-8 minutes to 40-45 minutes.
Provided by Valeria
Categories Stew
Time 20m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Place lentils in pressure-cooker. Peel carrot, onion and garlic cloves. Add vegetables, whole, to pressure-cooker along with bay leaf.
- Cut chorizo into four pieces and add to cooker. Add cold water, salt to taste and paprika, bring to boil, uncovered.
- When it starts to boil, place pressure-cooker cover and seal. When the pressure-indicator rises let cook 8 minutes.
- Turn off heat, carefully move handle to safe position to eliminate pressure. Wait for all steam to clear and open.
- Discard bay leaf. Transfer onion, carrot and garlic to hand-blender receptacle and blend with hand blender. Return pureed vegetables to lentils, mix well and serve.
Nutrition Facts : Calories 673, Fat 20.6, SaturatedFat 7.4, Cholesterol 44, Sodium 659.5, Carbohydrate 79.8, Fiber 36.4, Sugar 6.4, Protein 42.4
LENTILS WITH CHORIZO
This is a quick, easy Mexican dinner. Serve with warm tortillas.
Provided by Sherbear1
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes
Time 50m
Yield 5
Number Of Ingredients 13
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.
Nutrition Facts : Calories 528.3 calories, Carbohydrate 27.2 g, Cholesterol 67.9 mg, Fat 35.1 g, Fiber 9.6 g, Protein 26.5 g, SaturatedFat 12.8 g, Sodium 1078.2 mg, Sugar 3.4 g
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