Lentils with chorizo

Fresh ingredients TheDetalles by Rosalia Pereira
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Latin lentil

soup with chorizo

Lentils are quick and easy to prepare, they are low-fat and an excellent source of nutrients like fiber, iron, and potassium to name a few. Lentils also provide carbohydrates and protein. 

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Step 1

In a 5-quart pot or a Dutch oven pot over medium-high heat, add the lentils, chicken broth, water, chicken bouillon and bay leaves. Cover and bring to a boil. Reduce heat to medium and simmer until lentils are tender. About 20 minutes. 

Step 2

Making the sofrito; in a large saucepan heat olive oil over medium-high heat. Add onions, bell peppers, potatoes, green onions, tomatoes, chorizo, garlic, Worcestershire sauce, cumin, garlic powder and cilantro and sautée for 5 minutes. 

Gather:

4 cups of chicken broth 

4 cups water 

2 tbsp Worcestershire sauce 

2 tbsp olive oil 

1 pound bag dried lentils, rinsed 

2 tsp ground garlic

1 tsp ground cumin 

4 chicken bouillon cubes

3 dried bay leaves, whole

1 medium yellow onion, chopped 

1/4 cup chopped tomato                              

1/4 cup green onions, chopped

1/2 medium green bell pepper, chopped

2 small potatoes, cubed                  

1/4 cup cilantro, chopped

4 oz chorizo or 2 smoked pork chops, cubed 

lime to serve 

Tip: Sofrito is a Caribbean and Latin American sauce used as a base for meats, soups and beans. Basically, it’s cutting ingredients into small pieces and sautéing them in cooking oil. Sofrito recipes will vary from region to region.



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Step 3

Uncover lentils, add the sofrito mixture to the lentils mix and cook for about 10 minutes or until the potatoes are softened. 

Step 4

Ladle soup into bowls, garnish with minced cilantro. Accompany with lime, plantain chips or toasted bread. 

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Video tutorial

Watch step by step, preparation of this delicious Latin Lentil soup!

Buen Provencho!

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