lentils with chorizo

Ingredients

• Servings: 5
• 1/2 pound dry lentils
• 1 cube chicken bouillon
• 1/2 (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
• 1/2 cup water
• 1/2 bunch cilantro, chopped
• 1/8 teaspoon cumin
• 5 teaspoons crumbled cotija cheese, divided
• 5 teaspoons sour cream, divided

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins


• rinse lentils; place in large pot. pour enough water into the pot to cover the lentils by 2 inches; add the chicken bouillon cube to the pot. bring to simmer; cook until lentils are just tender, about 20 minutes.
• while lentils are cooking, heat a large skillet over medium-high heat. cook chorizo until brown, 10 to 15 minutes. remove from pan. in the same pan, lightly fry bacon until cooked but still soft, about 5 minutes. remove bacon, leaving drippings in pan. chop bacon.
• cook the tomato, tomatillo, onion, and garlic in the bacon fat until soft, about 5 minutes. stir in the water and cilantro; transfer mixture to a blender. hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the mixture moving before leaving it on to puree until smooth.
• stir the pureed vegetables, cooked chorizo, cooked bacon, and cumin into the lentils and cooking water. stir over medium heat until hot, about 5 minutes. serve in bowls; top each bowl with a teaspoon of cotija cheese and a dollop of sour cream.