
Lentil chorizo
Kitchen tools
Frying pan
Hand blender
Ingredients
Lentils:
Rolled oats:
Garlic:
Red onion:
Paprika:
Smoke powder:
Sun-dried tomatoes:
Cumin:
Red bell peppers:
4 cups
1.3 cups
10 cloves
1/2 unit
2 tablespoons
1 teaspoon
3 units
1 teaspoon
2 units
Instructions
1. Soak the lentils in plenty of water for at least 12 hours. If you can, change the water a couple of times.
2. Hydrate the sun-dried tomatoes for a couple of minutes in warm water.
3. Cut the onion, bell peppers, and garlic into small squares.
4. Heat a pan over medium heat, add a little olive oil and sauté the vegetables for a couple of minutes.
5. In a bowl, place the lentils, the vegetable stew, paprika, cumin, smoke powder, rolled oats, salt and pepper to taste. You can also add your preferred spices.
6. Mix manually; then blend the preparation until the ingredients are well integrated. It's important that you do this in a couple of batches, trying to get the most homogeneous texture possible.
7. Pour the dough into a bowl and cover it with plastic wrap. Take it to the refrigerator for at least 2 hours.
8. Remove the mixture from the refrigerator and, with the help of parchment paper, start forming the chorizos.
9. Make sure they are completely covered.
10. For the ends, use a bit of string to secure the filling.
11. Steam cook for 1 hour.
12. After this time, let them cool and remove the parchment paper.