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Chorizo-Seasoned Lentils
40 Min.Für 8Nutri-Score A€
A
40 Min.
40 Min.Chorizo-Seasoned Lentils
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1 Rezept
1 Import
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was Sie brauchen
Zutaten
lentils (rinsed)Getreide450 g
waterAndere1,4 Liter
chicken bouillon (or mushroom bouillon for a plant-based version)Vorräte15 g
apple cider vinegarVorräte60 ml
guajillo chili powderGewürze30 g- Mexican oregano (dried)Gewürze3 g
garlic powderGewürze16 g- onion powderGewürze14 g
- ground cuminGewürze6 g
thyme (dried)Gewürze2 g- ground cloveGewürze500 mg
black pepper (ground)Gewürze2,5 g
salt (or extra bouillon, to taste)Gewürze5 g- bay leaves (whole)Gewürze2 Stücke
olive oil (or canola oil)Vorräte15 ml
pro Portion
Nährwerte
240kcal
- Kohlenhydrate
- 36 g
- Eiweiß
- 15 g
- Fett
- 4 g
was Sie verwenden
Utensilien
Schnellkochtopf
Seiher
Rührschüssel
Bratpfanne
Schritt für Schritt
Zubereitung
- Schritt 1
Pressure cook the lentils
- Add the lentils, water and bouillon to the pressure cooker.
- Pressure cook for 15 minutes, then do a quick pressure release.
- Schritt 2
Strain the lentils
- Carefully strain the lentils in a colander, letting them cool slightly.
- Transfer the drained lentils to a mixing bowl.
- Schritt 3
Season the lentils
- Add the apple cider vinegar and mix.
- Add the guajillo chili powder, Mexican oregano, garlic powder, onion powder, ground cumin, thyme, ground clove, black pepper, salt and bay leaves.
- Fold everything together until well combined.
- Schritt 4
Add the oil and rest
- Stir in the olive oil until fully combined.
- Optionally transfer to a container and refrigerate for 24 hours for a deeper flavor; otherwise use as is.
- Schritt 5
Crisp the lentils (serving suggestion)
- Heat a little oil in a warm pan and add the desired amount of seasoned lentils.
- Cook without stirring for 1.5 to 2 minutes, then stir lightly and let the other side crisp.
- Add eggs if desired and cook until set, then serve with salsa, in a tortilla or over spinach.