Spicy Lentils with Chorizo

While working as a chef at the Estancia Rio Verde in Patagonia, we would make a “menu del dia” for the workers and passers by who wanted a “working man’s” meal. Any fresh veggies can be added. Melted cheese stirred in is a nice touch.

1 Tablespoon olive oil
1 cup finely chopped onion
2 cup crumbled or sliced chorizo- about 3/4 pound
1/2 cup chopped carrots
1/3 cup chopped red pepper
2 garlic cloves, minced
3 cups water
3 cups chicken broth
2 cups dried lentils
1 ¾ cup cubed Yukon gold potatoes (1/2 inch)
1 ½ cups chopped tomatoes
2 teaspoons hot pepper sauce (or hot garlic sauce)
salt and pepper to taste
fresh grated parmesan cheese

Heat olive oil in a large Dutch oven over medium heat. Add onion, chorizo, carrot, reb pepper and garlic. Cook 10 minutes until tender. Add rest of the ingredients (except cheese) and bring to a boil. Reduce the heat and simmer 30 minutes until lentils are tender. Fill bowls and sprinkle with cheese. 8 servings

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