Recipe by SB
"This is a quick, easy Mexican dinner. Serve with warm tortillas."
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1/2 (1 pound)
Mexican chorizo, casing removed and meat crumbled
Roma (plum) tomato, diced
white onion, diced
crumbled cotija cheese, divided
sour cream, divided
I am the submitter of this recipe and I would like to clarify a few things about it. Do not drain the excess liquid in the lentils!!! It is supposed to be like a soup. Also, make sure your tomatillo is ripe or it will be sour! If you follow these directions the recipe should turn out how its supposed to.
This is an unusual and interesting dish. I used almost every part of the recipe exactly except Cotija (it's difficult to find in some places), substituting it for Pepper Jack. I also added another cup of water during the final cookdown process (I found the initial mix didn't have enough liquid for a stew consistency).
A few final thoughts: the tomatillos provide a sour note that may not sit well for some alongside the starchy lentils. If that's the case, use half a tomatillo. Also, on second trials of this recipe I used a can of tomatoes with green chiles instead of a roma. This is a quick substitute. Finally, I'd be interested to see if anyone is brave enough to substitute black beans for lentils.
Not a fan of Lentil soup so I wanted to find something else to do with my lentils, this is it! Awesome and delicious.
I made several substitutions, based on what was in the kitchen. I used a can of Rotel Mexican Lime & Cilantro tomatoes rather than the roma and tomatillo. Chicken stock rather than bouillon. I also used shallots rather than white onion, because it is what I had. Still came out GREAT!!
Next time I will plan better and follow the recipe, but this goes to show that you have a LOT of leeway with this recipe.
I LOVED this recipe!!! I made it with rotel instead of the roma tomato and I thought I had cumin but didn't. It still came out amazing! The cotija cheese set it off perfectly. I omitted the sour cream for lower calorie purposes and the flavor was still the ONE! My friend said to add a jalapeno or serrano pepper to the lentils while they're simmering for a bit more spice. Depends on your heat tolerance. No matter what I will make this again and again! Thanks!!
Another recipe that I changed a lot, but the concept is good, so I'll give it 3 stars. Chorizo and lentils really work well together, so this is how I did it. First off, I didn't use bacon. The oil from the chorizo seemed like enough and I was right. I also think bacon would have just tasted strange in this recipe. I couldn't find tomatillo (unfortunately, because I think that would have been a nice addition), so I just used a can of crushed tomatoes. I omitted the water because crushed tomatoes are liquidy enough. Blended everything as suggested, cooked lentils as suggested, and then mixed it all together. Next time I will use more chorizo, since all you really got was the flavor of chorizo, not the texture.
I couldn't believe how delicious this soup was. I used all of the ingredients listed in the recipe (except for the cilantro, which my husband does not like), but my preparation method was a little different. I cooked the vegetables with the chorizo and skipped pureeing them in the blender. I also microwaved the bacon in layers of paper towels for five minutes, and then I combined everything into the lentil pot. It tastes even better after sitting in the fridge over night. I will definitely be adding this to my regular mean rotation.
This is a great gluten-free, fiber-filled dish, as long as you don't use the chicken boullion! I also didn't use the bacon (forgot to thaw it) so I did need to add a bit of salt. Also threw in a jalapeño because I had it, and used queso fresco with crema supremo on top. Delish!
No, really it is that amazing!!!!! Simple with bold flavor and stinkin' delish! Thanks 'SB' as this is a new staple dish at our place.
* Percent Daily Values are based on a 2,000 calorie diet.
Lentils with Chorizo
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories from Fat: 316
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