Plat
Chorizo-Seasoned Lentils
40 minPour 8Nutri-Score A€
A
40 min
40 minChorizo-Seasoned Lentils
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Ingrédients
lentils (rinsed)Céréales450 g
waterAutres1,4 litres
chicken bouillon (or mushroom bouillon for a plant-based version)Épicerie15 g
apple cider vinegarÉpicerie60 ml
guajillo chili powderÉpices30 g- Mexican oregano (dried)Épices3 g
garlic powderÉpices16 g- onion powderÉpices14 g
- ground cuminÉpices6 g
thyme (dried)Épices2 g- ground cloveÉpices500 milligrammes
black pepper (ground)Épices2,5 g
salt (or extra bouillon, to taste)Épices5 g- bay leaves (whole)Épices2 morceaux
olive oil (or canola oil)Épicerie15 ml
par portion
Nutrition
240kcal
- Glucides
- 36 g
- Protéines
- 15 g
- Lipides
- 4 g
ce que vous utiliserez
Ustensiles
Autocuiseur
Passoire
Saladier
Poêle
pas à pas
Préparation
- Étape 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.
- Étape 2
Strain the lentils
- Carefully strain the lentils in a colander, letting them cool slightly.
- Transfer the drained lentils to a mixing bowl.
- Étape 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.
- Étape 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.
- Étape 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.