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Stewed Lentils with Chorizo and Queso Fresco Recipe

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This recipe for Stewed Lentils with Chorizo and Queso Fresco, by , is from The Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mike Bukowick
Added: Friday, January 9, 2009


4 large garlic cloves
1 tsp. ground coriander
1/4 tsp. cayenne
1 tbsp. plus 2 tsp. olive oil
6 cups chicken broth
1 bay leaf
2 cups green or brown lentils, rinsed and picked over
8 small red or yellow skinned potatoes, quartered
1/2 lb. chorizo, keilbasa or other spicy sausage, diced
1 tbsp. fresh lemon juice (from about 1/2 lemon)
1 small bunch arugula, tough stems removed
Salt and pepper
1/2 cup queso fresco or feta cheese, crumbled

In deep saucepan, sauté the garlic, coriander and cayenne in 2 teaspoons of oil for 30 seconds. Add the stock, bay leaf and lentils and bring to boil. Reduce the heat to low, cover, and simmer for 10 minutes. Add the potatoes, cover, and cook until the potatoes and lentils are tender but not mushy, about 15 minutes.

Meanwhile brown the sausage in a nonstick skillet. When the stew is cooked, toss with the remaining tablespoon of oil, the lemon juice, arugula, and salt and pepper to taste. Transfer to bowls and top each with cheese.

Personal Notes:
Personal Notes:
Make your own chorizo, but don't try to make your own kielbasa. Secret skills are needed to make good kielbasa. PAB




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