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Chilean   -   Lentajas Con Chorizo   adapted from Three Generations of Chilean Cuisine by M Umana-Murray

Description
Ingredients
  • 12 Ounces Lentils
  • 2 Quarts Water
  • 1 Tablespoon Spanish Paprika
  • 1 Teaspoon Cumin
  • Salt And Pepper -- to taste
  • 1 Tablespoon Oregano
  • 1 Medium Bay Leaf
  • 1 Pound Chorizo -- sliced
  • 2 Tablespoons Olive Oil
  • 1 Large Onion -- finely chopped
  • 1 Large Carrot -- grated
  • 2 Stalks Celery -- finely chopped
  • 4 Cloves Garlic -- finely chopped
  • 1 Tablespoon Tomato Paste
  • 1 Tablespoon Soy Sauce
  • 1/2 Cup Port Wine
  • 2 Tablespoons Parmesan Cheese -- grated
Directions In larege stock pot, cover lentils with water and bring to boil. Add paprika, cumin salte, pepper, oregano and bay leaf. Simmer 1 hours. Saute chorizo in oil. Add onion carrots, celery and garlic. Satue 5 mintues. During last hour of cooking, add tomato paste, soy sauce, and chorizo mixture, deglaze saute pan with port. Add to lentils, cook 1 more hour. Serve topped with cheese.
Serves 4
Time to Make 0:00



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