Lentil Chorizo Stew
with Crispy Tortillas
Hearty lentils and smoky chorizo combine for a soup with a Mexican kick. Finish it off with a sprinkling of pickled radish for some tang and serve with warm tortilla strips to soak up the yummy broth. Its a fiesta in your mouth!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
250 g
Chorizo, sans boyau
1 pièce(s)
Lentilles, en conserve
(Peut contenir Gluten, Blé)
6 pièce(s)
Tortillas de farine
(Contient Blé, Sulfites Peut contenir Noix, Oeuf, Lait, Sésame, Soya)
1 pièce(s)
Lime
1 cs
Assaisonnement mexicain
(Peut contenir Sésame, Triticale, Arachides, Noix, Blé, Moutarde, Sulfites, Lait, Soya)
1 pièce(s)
Oignon rouge
7 g
Persil
2 cs
Vinaigre de vin blanc
(Contient Sulfites)
1 pièce(s)
Concentré de bouillon de légumes
¼ tasse(s)
Feta, émietté
(Contient Lait)
1 pièce(s)
Poivron vert
370 ml
Tomates broyées
Pas inclus dans votre livraison
¼ cc
Poivre*
2 cs
Huile*
1 cc
Sucre*
¼ cc
Sel*
Informations nutritionnelles
Ustensiles
Instructions
Peel, then cut onion into 1/2-inch pieces. Core, then cut pepper into 1/2-inch pieces. Thinly slice radish into rounds. Stack, then slice tortillas into 1/4-inch strips. Roughly chop parsley. Cut lime into wedges.
Add vinegar, 1/4 cup water and 1 tsp sugar (dbl both for 4 ppl) to a small bowl. Stir to combine. Add radish and toss to coat. Season with 1/2 tsp salt (dbl for 4 ppl). Transfer cold pickled radish to the fridge. Set aside.
Heat a large pot over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl) then chorizo, onions and peppers. Cook, breaking up chorizo into smaller pieces, until no pink remains, 5-6 min**. Add half the Mexican spice seasoning. Stir to coat, 1 min.
Add the lentils, including the can liquid, crushed tomatoes, broth concentrate and 1/2 cup water (dbl for 4 ppl) to the pot. Cook, stirring occasionally, until peppers are softened, 6-8 min.
While the stew cooks, toss the tortilla strips and remaining Mexican Seasoning with 1 tbsp oil (dbl for 4 ppl) on a baking sheet. Bake, in middle of oven, until golden and crisp, 6-7 min.
Divide the chorizo stew between bowls. Crumble over feta cheese, then top with pickled radish, tortilla strips and parsley. Squeeze over a lime wedge, if desired.