nezua:popca:nuestrahermana:Lentejas Con Chorizo from Nuestra HermanaLentils with Chorizo is somethin
nezua:popca:nuestrahermana:Lentejas Con Chorizo from Nuestra HermanaLentils with Chorizo is something I eat often because it is full of goodness, extremely cheap to make, generally healthy, quick, easy and it’s tasty amazing food from my country!This is how my momma taught me make this dish. It uses Salvadoreno chorizo but you can sub in Mexican chorizo or if you’re vegan/veg soyrizo! I’ve made it with soyrizo several times and it is great too.You will need:2 cups of cleaned lentils6 cups of water3 cloves of garlic (minced)1 medium onion thinly slivered1 huge carrot thinly sliced1 bell pepper thinly sliced (optional)4 small salvadoreno chorizo links (if subbing soyrizo, use about ½ the package)1 heaping tsp cuminPepper & salt (to taste)1 laurel leaf1. Take garlic, onion & sliced veggies and stir fry them in a little bit of olive or veg oil until slightly tender. Add in chorizo and crumble up with spatula while stirring making sure it gets slightly browned.2. Add in cleaned lentils and water.3. Add in spices & laurel leaf.4. Let simmer for about 45 minutes. Make sure to stir well and check to see if lentils are tender. Don’t let it dry out. Everyone’s stove is different but add in tiny bits of water so you don’t make this a soup.5. Taste and adjust. Taste and adjust.6. Eat a big ass bowl and feel your tummy warm up with some delicious Salvadoreno food.My pictures my not be so pretty but I promise this is DELICIOUS and so easy to make and freeze for later meals too. And yeah, that’s a handmade tortilla…saaay what.OKAY I AM MAKING THIS IN 3…2…..1.It’s like both halves of my family met up and had a Reese’s peanut butter cups moment.Sounds good! At my old cottage in the CT/NY woods (where I lived before skipping coasts a couple of years ago), I used to have several barbecue parties every week with my next-door neighbor Jose, who was Ecuadorian, and for him it wasn’t a party unless there was a big pot of lentils and sausage going. Up until then, I associated lentils mostly with South Asian cuisine, but Jose taught me otherwise. I got him started with my Chinese marinades, I wonder how he’s doing with them these days. -- source link