Plato principal
Chorizo-Seasoned Lentils
40 minPara 8Nutri-Score A€
A
40 min
40 minChorizo-Seasoned Lentils
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lo que necesita
Ingredientes
lentils (rinsed)Cereales450 g
waterOtro1,4 litros
chicken bouillon (or mushroom bouillon for a plant-based version)Despensa15 g
apple cider vinegarDespensa60 ml
guajillo chili powderEspecias30 g- Mexican oregano (dried)Especias3 g
garlic powderEspecias16 g- onion powderEspecias14 g
- ground cuminEspecias6 g
thyme (dried)Especias2 g- ground cloveEspecias500 miligramos
black pepper (ground)Especias2,5 g
salt (or extra bouillon, to taste)Especias5 g- bay leaves (whole)Especias2 piezas
olive oil (or canola oil)Despensa15 ml
por ración
Nutrición
240kcal
- Carbohidratos
- 36 g
- Proteínas
- 15 g
- Grasas
- 4 g
lo que usará
Utensilios
Olla a presión
Escurridor
Bol
Sartén
paso a paso
Preparación
- Paso 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.
- Paso 2
Strain the lentils
- Carefully strain the lentils in a colander, letting them cool slightly.
- Transfer the drained lentils to a mixing bowl.
- Paso 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.
- Paso 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.
- Paso 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.