Name: Weeknight Lentils with Chorizo
Total time: 20 min
Yield: 4 Portions
Cuisine: Peruvian
Ingredients: 300 gr baby lentils; 2 tomatoes (chopped into small cubes); 1 onion (chopped into small cubes); 2 tbsp of garlic paste; Chorizo or artisan sausage; bay leaf; salt (to taste); Potato cubes (to taste)

Weeknight Lentils with Chorizo

By :Guillermo Velasquez

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Guillermo is a professional chef trained in Paris by Le Cordon Bleu who shares his passion for food and good eating.

Course

Main Dishes

Cuisine

Peruvian

Browse Category

Main Dishes

Cooking Technique

Pressure Cook

Keyword

Instant Pot, Legumes

Home Category

Main Dishes

Cook Time

20 Minutes

Servings

4 Portions

Ingredients

300 gr baby lentils
2 tomatoes chopped into small cubes
1 onion chopped into small cubes
2 tbsp of garlic paste
Chorizo or artisan sausage
bay leaf
salt to taste
Potato cubes to taste

Course

Main Dishes

Cuisine

Peruvian

Browse Category

Main Dishes

Cooking Technique

Pressure Cook

Keyword

Instant Pot, Legumes

Home Category

Main Dishes

Cook Time

20 Minutes

Servings

4 Portions

Ingredients

300 gr baby lentils
2 tomatoes chopped into small cubes
1 onion chopped into small cubes
2 tbsp of garlic paste
Chorizo or artisan sausage
bay leaf
salt to taste
Potato cubes to taste

Instructions

Turn on the Salt function and fry the chorizos until they are golden, reserving a part to make the sauce.
Now for 6 minutes fry the onion, tomato, garlic and a part of chorizos until the flavors are integrated
Add the washed lentils, it is not necessary to pre-soak them.
Place the potatoes in cubes (this is optional).
Add bay leaf or fresh thyme with a little olive oil to release all the aroma.
Pour the water up to the maximum level of the bowl and season with salt to taste.
Put on and lock the lid of the Instant Pot®. Making sure the steam release valve is turned to “sealing”. Press the Pressure Cook function and set the time to 20 Minutes.
Serve with the chorizo and enjoy.