Lentils with Chorizo

Lentils with Chorizo

SB 203

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

Ingredients 50 m {{adjustedServings}} servings 528 cals

Serving size has been adjusted!

Original recipe yields 5 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 528 kcal
  • 26%
  • Fat:
  • 35.1 g
  • 54%
  • Carbs:
  • 27.2g
  • 9%
  • Protein:
  • 26.5 g
  • 53%
  • Cholesterol:
  • 68 mg
  • 23%
  • Sodium:
  • 1078 mg
  • 43%

Based on a 2,000 calorie diet

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  1. 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.
  2. 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.
  3. 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.
  4. 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.
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Reviews 19

  1. 23 Ratings


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.


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.


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.