Weeknight Lentils with Chorizo
By :Guillermo Velasquez
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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 Servings
Ingredients
  • cups (300 g) tiny lentils
  • 2 tomatoes, minced
  • 1 onion minced
  • 2 tbsp garlic paste
  • Potatoes cubed to taste
  • Chorizo ​​or artisal hot dog
  • Bay leaf
  • Salt 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 Servings
Ingredients
  • cups (300 g) tiny lentils
  • 2 tomatoes, minced
  • 1 onion minced
  • 2 tbsp garlic paste
  • Potatoes cubed to taste
  • Chorizo ​​or artisal hot dog
  • Bay leaf
  • Salt to taste
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Votes: 0
Rating: 0
Rate this recipe!
Print Recipe
Instructions
  1. Turn on the Saute function and fry the chorizos until they are golden, reserving a part to make the sauce.
  2. Now for 6 Minutes fry the onion, tomato, garlic and a part of chorizos until the flavors are integrated
  3. Add the washed lentils, it is not necessary to pre-soak them.
  4. Place the potatoes in cubes (this is optional).
  5. Add bay leaf or fresh thyme with a little olive oil to release all the aroma.
  6. Pour the water up to the maximum level of the bowl and season with salt to taste.
  7. 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.
  8. Serve with the chorizo ​​and enjoy.
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