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Chorizo-Seasoned Lentils
40 minServes 8Nutri-Score A€
A
40 min
40 minChorizo-Seasoned Lentils
what you need
Ingredients
lentils (rinsed)Grains450 g
waterOther1.4 litres
chicken bouillon (or mushroom bouillon for a plant-based version)Pantry15 g
apple cider vinegarPantry60 ml
guajillo chili powderSpices30 g- Mexican oregano (dried)Spices3 g
garlic powderSpices16 g- onion powderSpices14 g
- ground cuminSpices6 g
thyme (dried)Spices2 g- ground cloveSpices500 mg
black pepper (ground)Spices2.5 g
salt (or extra bouillon, to taste)Spices5 g- bay leaves (whole)Spices2 pieces
olive oil (or canola oil)Pantry15 ml
per serving
Nutrition
240kcal
- Carbs
- 36 g
- Proteins
- 15 g
- Fat
- 4 g
what you’ll use
Tools
Pressure cooker
Colander
Mixing bowl
Frying pan
step by step
Method
- Step 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.
- Step 2
Strain the lentils
- Carefully strain the lentils in a colander, letting them cool slightly.
- Transfer the drained lentils to a mixing bowl.
- Step 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.
- Step 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.
- Step 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.