Lentils with Vegetables (Lentenjas Con Verdura)

Lentils with vegetables. Lentils with sausage! And yes, lentils with shrimp! I mostly remember enjoying lentils during lent before Easter. They were prepared simply with onion and maybe a few diced carrots and cilantro.  After moving away from home, I kind of left the lentils behind. It was not until I really got into the cooking for my blog that I rediscovered them! So happy I did!

Lentils come in different colors, but in my opinion, taste pretty much all the same. Am I right? All good though! This recipe for lentils with vegetables is adapted from the recipe from Mom used to prepare. I added extra vegetables to serve it as a meatless dish instead of just a side.

And if you are not really into pinto beans or black beans, you could blend or mash the cooked lentils and serve them in tacos or add cheese and smoky chipotle to serve as a warm dip!

And this last lentil recipe, I developed for Hispanic Kitchen a few years back. Lentejas Con Camaron  y Calabacitas (Lentils with Shrimp and Zucchini) was inspired by my Mom. She used to serve lentils with dried shrimp fritter or potato cakes during lent. And me loving to cook with fresh shrimp, I knew it would be a winning combination! https://hispanickitchen.com/recipes/lentejas-con-camarones-y-calabacitas-lentils-shrimp-squash/

Now and then I like to cook with Spanish-Style chorizo! Great to add to rice dishes as well as beans ans garbanzos!

The smoked paprika and smoky chipotle were so delicious together! I highly suggest adding more smoked paprika to your recipes.

These last two photos, I actually used split peas instead of lentils. They break down more than the lentils do, but they are still delicious!

Lentils with Vegetables(Lentejas Con Verdura)

5 from 1 vote

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Course: Soup

Cuisine: Mexican

Servings: 6 Servings

Ingredients

Ingredients

Lentils with Vegetables

• 2 tablespoons of oil
• 1/2 cup onion diced
• 2 cloves of garlic minced
• 1 whole serrano
• 1 large carrot diced
• 1 large stalk of celery sliced
• 1 small red bell pepper diced
• Salt and fresh cracked pepper
• 2 large roma tomatoes roughly chopped
• 1 cup lentils
• 4 cups chicken broth
• 1/2-3/4 teaspoon cumin
• 2-3 teaspoons knorr chicken bouillon optional
• 1 medium russet potato diced
• Small handful of cilantro

Lentils with Spanish Chorizo and Chipotle

• Olive oil
• 1/2 cup onion diced
• 2 cloves of garlic minced
• 1 red bell pepper diced
• 10 ounces Spanish chorizo thinly sliced
• 4 yellow or red potatoes sliced into chunks
• 1-2 chipotles in adobo minced
• 1 cup dry lentil rinsed
• 4 cups chicken broth
• 1 tsp smoked paprika
• 2 bay leaves
• 2 tbsp red wine vinegar
• Salt and pepper to taste

Instructions

Lentils with Vegetables

• Add oil to large pot or deep skillet and heat to medium heat. Add the onions, garlic,whole serrano, carrots, celery and bell peppers. Season lightly with salt and pepper. Saute for 5-6 minutes.
• Transfer tomatoes to the blender. Add a splash of water and blend on high until smooth. Pour tomato puree into pot and cook for 2 minutes.
• Add the lentils, broth, cumin and lentils. Bring up to a boil and taste for seasonings. Cook covered at a steady simmer for 10 minutes. Add the potatoes and cilantro and continue cooking for another 30 minutes or until lentils are tender. Yields up to 6 servings.

Lentils with Spanish Chorizo and Chipotle

• Add 2 tablespoons of olive oil to a deep skillet and heat to medium. Add in the onions, garlic and bell peppers. Season lightly with salt and pepper and saute for 5 minutes. Add in the Spanish chorizo and saute for another few minutes.
• Add in all of the remaining ingredients. Bring to a boil. Taste for salt. Reduce heat, cover and continue cooking for 40 minutes or until lentils are cooked

  through.

Tried this recipe?Mention @pinaenlacocina or tag #pinaenlacocina!

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