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Ingredientes
- 1 cup lentils
- 3 cups liquid (I used a combo of chicken stock and water)
- 1 whole carrot
- 2 whole celery stalks (with leaves)
- 1/2 bay leaf
- 1 tbsp olive oil
- handful of chili flakes
- 2 links sweet chorizo
- 1 white onion diced
- 3 gloves garlic finely diced
- good splash of white wine
Direcciones
- Add lentils, liquid (stalk, water or combo), carrot, celery and bay leaf to pot.
- Bring lentils to boil uncovered.
- Cover and turn heat down to low.
- Allow to simmer for 15-20 mins (the lentils will still be very firm).
- While lentils are cooking heat olive oil and chili flakes in deep saute pan or pot.
- Add onion and garlic to pan and saute until translucent.
- Dice chorizo and add to pan.
- Saute until chorizo is cooked through.
- Remove from heat until lentils are cooked.
- When lentils are ready return chorizo to heat.
- Add splash of white wine to deglaze pan.
- Allow to cook down for a couple of minutes.
- Drain liquid from lentils. Reserve liquid.
- Remove carrot, celery, etc. from lentils.
- Add lentils to pan with chorizo.
- Add 1/2 cup of liquid from lentils.
- Cook on low heat until lentils reach desired consistency.
- Continue to add liquid if needed to keep the mixture loose and stew like.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 137g | |
| Recipe makes 4 servings | |
| Calories 356 | |
| Calories from Fat 139 | 39% |
| Total Fat 15.49g | 19% |
| Saturated Fat 4.89g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 26mg | 9% |
| Sodium 398mg | 17% |
| Potassium 706mg | 20% |
| Total Carbs 33.91g | 9% |
| Dietary Fiber 15.9g | 53% |
| Sugars 2.99g | 2% |
| Protein 20.17g | 32% |
