Rating: 4.66 stars
41 Ratings
  • 5 star values: 32
  • 4 star values: 5
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0

This is a quick, easy Mexican dinner. Serve with warm tortillas.

Recipe Summary test

prep:
15 mins
cook:
35 mins
total:
50 mins
Servings:
5
Yield:
5 servings
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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Rinse lentils; place in large pot. Pour enough water into the pot to cover the lentils by 2 inches; add the chicken bouillon cube to the pot. Bring to simmer; cook until lentils are just tender, about 20 minutes.

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  • While lentils are cooking, heat a large skillet over medium-high heat. Cook chorizo until brown, 10 to 15 minutes. Remove from pan. In the same pan, lightly fry bacon until cooked but still soft, about 5 minutes. Remove bacon, leaving drippings in pan. Chop bacon.

  • Cook the tomato, tomatillo, onion, and garlic in the bacon fat until soft, about 5 minutes. Stir in the water and cilantro; transfer mixture to a blender. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the mixture moving before leaving it on to puree until smooth.

  • Stir the pureed vegetables, cooked chorizo, cooked bacon, and cumin into the lentils and cooking water. Stir over medium heat until hot, about 5 minutes. Serve in bowls; top each bowl with a teaspoon of cotija cheese and a dollop of sour cream.

Nutrition Facts

528 calories; protein 26.5g; carbohydrates 27.2g; fat 35.1g; cholesterol 67.9mg; sodium 1078.2mg. Full Nutrition
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Reviews (40)

Most helpful positive review

Rating: 5 stars
04/20/2011
I am the submitter of this recipe and I would like to clarify a few things about it. Do not drain the excess liquid in the lentils!!! It is supposed to be like a soup. Also, make sure your tomatillo is ripe or it will be sour! If you follow these directions the recipe should turn out how its supposed to. Read More
(37)

Most helpful critical review

Rating: 3 stars
04/15/2011
This is an unusual and interesting dish. I used almost every part of the recipe exactly except Cotija (it's difficult to find in some places) substituting it for Pepper Jack. I also added another cup of water during the final cookdown process (I found the initial mix didn't have enough liquid for a stew consistency). A few final thoughts: the tomatillos provide a sour note that may not sit well for some alongside the starchy lentils. If that's the case use half a tomatillo. Also on second trials of this recipe I used a can of tomatoes with green chiles instead of a roma. This is a quick substitute. Finally I'd be interested to see if anyone is brave enough to substitute black beans for lentils. Read More
(11)
41 Ratings
  • 5 star values: 32
  • 4 star values: 5
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
04/19/2011
I am the submitter of this recipe and I would like to clarify a few things about it. Do not drain the excess liquid in the lentils!!! It is supposed to be like a soup. Also, make sure your tomatillo is ripe or it will be sour! If you follow these directions the recipe should turn out how its supposed to. Read More
(37)
Rating: 5 stars
04/20/2011
Not a fan of Lentil soup so I wanted to find something else to do with my lentils, this is it! Awesome and delicious. I made several substitutions, based on what was in the kitchen. I used a can of Rotel Mexican Lime & Cilantro tomatoes rather than the roma and tomatillo. Chicken stock rather than bouillon. I also used shallots rather than white onion, because it is what I had. Still came out GREAT!! Next time I will plan better and follow the recipe, but this goes to show that you have a LOT of leeway with this recipe. Read More
(21)
Rating: 3 stars
04/15/2011
This is an unusual and interesting dish. I used almost every part of the recipe exactly except Cotija (it's difficult to find in some places) substituting it for Pepper Jack. I also added another cup of water during the final cookdown process (I found the initial mix didn't have enough liquid for a stew consistency). A few final thoughts: the tomatillos provide a sour note that may not sit well for some alongside the starchy lentils. If that's the case use half a tomatillo. Also on second trials of this recipe I used a can of tomatoes with green chiles instead of a roma. This is a quick substitute. Finally I'd be interested to see if anyone is brave enough to substitute black beans for lentils. Read More
(11)
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Rating: 5 stars
05/02/2011
I LOVED this recipe!!! I made it with rotel instead of the roma tomato and I thought I had cumin but didn't. It still came out amazing! The cotija cheese set it off perfectly. I omitted the sour cream for lower calorie purposes and the flavor was still the ONE! My friend said to add a jalapeno or serrano pepper to the lentils while they're simmering for a bit more spice. Depends on your heat tolerance. No matter what I will make this again and again! Thanks!! Read More
(5)
Rating: 3 stars
08/21/2011
Another recipe that I changed a lot but the concept is good so I'll give it 3 stars. Chorizo and lentils really work well together so this is how I did it. First off I didn't use bacon. The oil from the chorizo seemed like enough and I was right. I also think bacon would have just tasted strange in this recipe. I couldn't find tomatillo (unfortunately because I think that would have been a nice addition) so I just used a can of crushed tomatoes. I omitted the water because crushed tomatoes are liquidy enough. Blended everything as suggested cooked lentils as suggested and then mixed it all together. Next time I will use more chorizo since all you really got was the flavor of chorizo not the texture. Read More
(5)
Rating: 5 stars
02/10/2012
I couldn't believe how delicious this soup was. I used all of the ingredients listed in the recipe (except for the cilantro which my husband does not like) but my preparation method was a little different. I cooked the vegetables with the chorizo and skipped pureeing them in the blender. I also microwaved the bacon in layers of paper towels for five minutes and then I combined everything into the lentil pot. It tastes even better after sitting in the fridge over night. I will definitely be adding this to my regular mean rotation. Read More
(4)
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Rating: 4 stars
07/22/2016
Pretty tasty! I used french lentils 9 oz. tube of pork chorizo and extra thick hickory bacon. There was so much bacon grease in the pan that I ended up draining most of it out and left 1-2 tablespoons for sauteing the veggies. Tastes much better the second day when all the flavors have time to meld. Thanks for the recipe! Read More
(2)
Rating: 5 stars
03/14/2017
This was very delicious and probably the best lentil dish I have had! Thank you for sharing. I did a couple changes. I could not find the cheese so I opted for freshly shredded pepper jack. I also subbed the tomatillo for small can of green chillis. I didnt want to serve as a soup so I made rice and served it with white rice the lentil mixture and poured some of the juice before garnishing with cheese and sour cream. It was amazing! Read More
(2)
Rating: 3 stars
12/01/2015
As written it was pretty plain but I think it's going to improve as it sits. I meant to boil the lentils in broth instead of water and I forgot that should help. I also wish there had been better measurements for the liquid - I think I put too much in which didn't help with the lack of flavor. Read More