Lentils with Chorizo Popular Recipes

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Lentils with Chorizo

"This is a short, clean Mexican dinner. Serve with heat tortillas."

Ingredients :

1/2 pound dry lentils
1 cube chook bouillon
half of (1 pound) Mexican chorizo, casing removed and meat crumbled
6 slices bacon
1 Roma (plum) tomato, diced
1 tomatillo, diced
1 small white onion, diced
2 cloves garlic, minced
half cup water
half bunch cilantro, chopped
1/8 teaspoon cumin
five teaspoons crumbled cotija cheese, divided
5 teaspoons sour cream, divided

Instructions :

Prep : 15M	Cook : 5M	Ready in : 50M

Rinse lentils; place in huge pot. Pour sufficient water into the pot to cowl the lentils by means of 2 inches; upload the bird bouillon dice to the pot. Bring to simmer; cook dinner till lentils are simply gentle, about 20 minutes.
While lentils are cooking, heat a big skillet over medium-high warmness. Cook chorizo till brown, 10 to fifteen minutes. Remove from pan. In the identical pan, gently fry bacon till cooked however nevertheless soft, about 5 minutes. Remove bacon, leaving drippings in pan. Chop bacon.
Cook the tomato, tomatillo, onion, and garlic in the bacon fat till gentle, about five mins. Stir within the water and cilantro; transfer combination to a blender. Hold down the lid of the blender with a folded kitchen towel, and punctiliously start the blender, using a few quick pulses to get the combination shifting before leaving it on to puree until easy.
Stir the pureed vegetables, cooked chorizo, cooked bacon, and cumin into the lentils and cooking water. Stir over medium heat until warm, approximately 5 minutes. Serve in bowls; top every bowl with a teaspoon of cotija cheese and a dollop of sour cream.

Notes :

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