Lentil Chorizo Stew
with Crispy Tortillas- Sulfites
- Blé
- Lait
- Peut contenir des traces d’allergènes
- Gluten
- Blé
- Lait
- Soya
- Sésame
- Triticale
- Arachides
- Noix
- Moutarde
- Sulfites
- Oeuf
- Poisson
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!
Ingrédients
250 g
Chorizo, sans boyau
1 pièce(s)
Lentilles, en conserve
(Peut contenir : Gluten, Blé)
6 pièce(s)
Tortillas de farine
(Contient: Sulfites, Blé Peut contenir : Lait, Soya)
1 pièce(s)
Lime
8 g
Assaisonnement mexicain
(Peut contenir : Blé, Lait, Soya, Sésame, Triticale, Arachides, Noix, Moutarde, Sulfites)
1 pièce(s)
Oignon rouge
7 g
Persil
2 cs
Vinaigre de vin blanc
(Contient: Sulfites Peut contenir : Blé, Lait, Soya, Sésame, Moutarde, Oeuf, Poisson)
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*
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.
