Lentils with Vegetables(Lentejas Con Verdura)
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 cookedthrough.