Mexican

Slack-Cooker Mexican Lentil Stew with Chorizo

Slack-Cooker Mexican Lentil Stew with Chorizo

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Slack-Cooker Mexican Lentil Stew With Chorizo

Whereas I modified into once researching Mexican delicacies I came across a conventional dish called Sopa de Lentejas, which is the least bit times a lentil soup/stew with Mexican seasoning. I noticed that in some recipes chorizo modified into once mature. I determined to manufacture my very own simplified model of this conventional stew the usage of chorizo and Supremo’s Crema Supremo bitter cream to high the dish. This bitter cream has a distinctive tang to it that fair says Mexican food! — Diane Balch, Straightforward Living and EatingFor extra recipes like this one talk to Straightforward Living and Eating.

lentil stew

  • 5 cup vegetable broth
  • 1/4 teaspoon dried oregano
  • 1 teaspoon salt
  • pepper, to taste
  • 1 fourteen-ounce can of diced tomatoes
  • 1 itsy-bitsy dried chipotle pepper
  • 1 bay leaf
  • 1 onion, chopped
  • 3 celery stalks, chopped
  • 3 carrots, chopped
  • 3 potatoes, peeled and cubed itsy-bitsy
  • 1 cup dried green lentils
  • 11 ounce chorizo sausage
  • tortillas, for serving
  • bitter cream, for serving
  1. Trot collectively the vegetable broth with the oregano, salt, and pepper.
  2. Add the tomatoes, chipotle, and bay leaf to the seasoned vegetable broth. Mix collectively. Web shriek apart.
  3. Build the vegetables, lentils, and sausage in a dapper Crock-Pot.
  4. Pour the broth mixture over the ingredients within the Crock-Pot and skedaddle.
  5. Let cook dinner on low for six to eight hours or on high for 4 to 6 hours.
  6. Wait on over rice or with tortillas. Top with bitter cream.

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