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Lentils With Chorizo Sausage

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Ingredients

Adjust Servings:
225 g brown lentils
100 g chorizo sausage
1 medium onion
1 large carrot
4 garlic cloves
3/4 liter cold water
1/2 teaspoon paprika
1 bay leaf
salt

Nutritional information

673
Calories
185 g
Calories From Fat
20.6 g
Total Fat
7.4 g
Saturated Fat
44 mg
Cholesterol
659.5 mg
Sodium
79.8 g
Carbs
36.4 g
Dietary Fiber
6.4 g
Sugars
42.4 g
Protein
635g
Serving Size

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Lentils With Chorizo Sausage

Features:
    Cuisine:

    We all enjoyed this recipe. 4 star!
    I did double it with great success.
    Next day we purried the left over lentils and used like refried beans with Nacho chips and cheese.

    Will make again, thanks for posting.

    • 40 min
    • Serves 2
    • Easy

    Ingredients

    Directions

    Share

    Lentils With Chorizo Sausage, I love lentils! I like this recipe more than the other lentils and chorizo recipe I submitted, because the flavors are blended much better Translated from Atrvete a cocinar by Karlos Arguiano NOTES: (1) Original measurements are 1 tumber-glass full (or two deciliters) for the lentils, and a tsp is literally a teaspoon, like what you use to stir your coffee This author doesn’t split hairs when it comes to measurement and doesn’t recommend graduated containers or scales to cook (2) As always, if you find the lentils are getting thick, add more water If you don’t have a pressure-cooker, the amount of water needed will increase from 6 dL to 1 L (or 3 tumblers to 5 tumblers), and the cooking time increases from 6-8 minutes to 40-45 minutes , We all enjoyed this recipe 4 star! I did double it with great success Next day we purried the left over lentils and used like refried beans with Nacho chips and cheese Will make again, thanks for posting , I love lentils! I like this recipe more than the other lentils and chorizo recipe I submitted, because the flavors are blended much better Translated from Atrvete a cocinar by Karlos Arguiano NOTES: (1) Original measurements are 1 tumber-glass full (or two deciliters) for the lentils, and a tsp is literally a teaspoon, like what you use to stir your coffee This author doesn’t split hairs when it comes to measurement and doesn’t recommend graduated containers or scales to cook (2) As always, if you find the lentils are getting thick, add more water If you don’t have a pressure-cooker, the amount of water needed will increase from 6 dL to 1 L (or 3 tumblers to 5 tumblers), and the cooking time increases from 6-8 minutes to 40-45 minutes


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    Steps

    1
    Done

    Place Lentils in Pressure-Cooker. Peel Carrot, Onion and Garlic Cloves. Add Vegetables, Whole, to Pressure-Cooker Along With Bay Leaf.

    2
    Done

    Cut Chorizo Into Four Pieces and Add to Cooker. Add Cold Water, Salt to Taste and Paprika, Bring to Boil, Uncovered.

    3
    Done

    When It Starts to Boil, Place Pressure-Cooker Cover and Seal. When the Pressure-Indicator Rises Let Cook 8 Minutes.

    4
    Done

    Turn Off Heat, Carefully Move Handle to Safe Position to Eliminate Pressure. Wait For All Steam to Clear and Open.

    5
    Done

    Discard Bay Leaf. Transfer Onion, Carrot and Garlic to Hand-Blender Receptacle and Blend With Hand Blender. Return Pureed Vegetables to Lentils, Mix Well and Serve.

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    Ava Thompson

    Dessert diva known for crafting sweet treats that are as beautiful as they are delicious.

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