Lentil Soup with Chorizo
Suavel
Delight in this delicious warm lentil soup with chorizo ​​and bacon accompanied by cilantro in tomato sauce with a spicy twist of wide chili. It is also served dehydrated bananas and panela cheese. Ideal for these cold seasons.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
8
Servings
  • 1 clove garlic
  • 1/2 onions
  • 3 tomatoes
  • 1 ancho chile, deveined, seedless and soaked, for broth
  • 6 cups water
  • 1 teaspoon olive oil
  • 1 onion, finely chopped
  • 1/2 cups chorizo, chopped
  • 1/2 cups bacon, chopped
  • 1 cup lentils
  • 1 bunch fresh cilantro, Reserve a little to decorate
  • 1 pinch salt
  • 1 pinch pepper
  • plantain, cut into slices, baked or fried, to decorate
  • 1/4 cups panela cheese, cut into small cubes
Preparation
10 mins
40 mins
Low
  • Blend the garlic, onion, tomato, broad chili with the water in which they were hydrated and water. Reservation.
  • Heat a small pot over medium heat, add the oil, onion, chorizo, bacon, lentils, the tomato broth, cilantro, season and cook for 40 to 1 hour.
  • Serve lentils with plantains, cilantro and panela cheese

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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