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Chorizo-Seasoned Lentils
40 minPorcje: 8Nutri-Score A€
A
40 min
40 minChorizo-Seasoned Lentils
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Składniki
lentils (rinsed)Produkty zbożowe450 g
waterInne1,4 litry
chicken bouillon (or mushroom bouillon for a plant-based version)Spiżarnia15 g
apple cider vinegarSpiżarnia60 ml
guajillo chili powderPrzyprawy30 g- Mexican oregano (dried)Przyprawy3 g
garlic powderPrzyprawy16 g- onion powderPrzyprawy14 g
- ground cuminPrzyprawy6 g
thyme (dried)Przyprawy2 g- ground clovePrzyprawy500 miligramy
black pepper (ground)Przyprawy2,5 g
salt (or extra bouillon, to taste)Przyprawy5 g- bay leaves (whole)Przyprawy2 kawałki
olive oil (or canola oil)Spiżarnia15 ml
na porcję
Wartości odżywcze
240kcal
- Węglowodany
- 36 g
- Białko
- 15 g
- Tłuszcz
- 4 g
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Przybory
Szybkowar
Durszlak
Miska
Patelnia
krok po kroku
Przygotowanie
- Krok 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.
- Krok 2
Strain the lentils
- Carefully strain the lentils in a colander, letting them cool slightly.
- Transfer the drained lentils to a mixing bowl.
- Krok 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.
- Krok 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.
- Krok 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.