Prep time: 15 minutes
Cook time: 2 hours
Total time: 2 hour 15 minutes
Yield: 4-6 servings
A hearty potage of lentils, garbanzos, and savory Spanish chorizo.
2 tablespoons olive oil for frying
4 cloves garlic, chopped
2 medium yellow onions, chopped
3 medium chorizo links, sliced in bite-sized chunks
1 cup green pepper, chopped
2 quarts chicken broth or stock
1/4 cup red wine
1 large (28-ounce) can tomatoes, seeded, drained, and chopped
1 cup lentils, rinsed
2 cups drained, canned garbanzos
2 teaspoons salt
1 teaspoon black pepper
1/2 teaspoon Bijol powder
1/2 teaspoon ground cumin
1 bay leaf
1/2 teaspoon ground cinnamon
1 cup chopped fresh cilantro leaves
juice of 1 lime
cornstarch to thicken
lime wedges and cilantro for garnish
In a large pot, sauté the onion, chorizo, and green pepper in olive oil until onions are limp. Add the garlic and sauté two more minutes, stirring constantly. Add the chicken broth, wine, tomatoes, lentils, garbanzos, salt, pepper, Bijol powder, cumin, bay leaf, and cinnamon. Bring to a boil and simmer for about two hours.
About 15 minutes before serving, remove the bay leaf, stir in the lime juice and cilantro leaves. Add a little cornstarch mixed with water to thicken slightly. Serve in bowls garnished with cilantro sprigs and lime wedges.
Agencies/Three Guys from Miami/Internet Photos/ Arnoldo Varona/ TheCubanHistory.com
THE CUBAN HISTORY, HOLLYWOOD.
October 3, 2016