Recipe courtesy of Mary Sue Milliken and Susan Feniger
Save Recipe Print
Total:
2 hr
Prep:
30 min
Cook:
1 hr 30 min
Yield:
12 servings
Level:
Easy

Ingredients

Garnishes:

Directions

Toast the chiles in a dry, cast iron skillet over medium-high heat until brown all over; they will soften, bubble and release their aroma .Place the chiles in a saucepan with the water. Bring to a boil, reduce to a simmer and cook 5 minutes, or until soft. Transfer the chiles with their water to a blender or food processor and puree until smooth. Reserve.

Fry the bacon in large heavy stockpot over medium-high heat, about 4 minutes. Stir in the chorizo and saute 3 minutes longer, or until browned. Spoon out excess fat. Add the onions and cook, stirring occasionally, until golden. Then stir in the garlic and cook for a few minutes to release its aroma. Add the lentils and reserved chile puree and saute an additional minute.

Pour in the stock or water. Bring to a boil, reduce to a simmer and cook 10 minutes, occasionally skimming and removing the fat from the top. Stir in the carrots, celery, salt and pepper. Cook over medium-low heat, covered, for about 40 minutes, skimming and discarding the fat from the top. Sprinkle with the chopped parsley and cilantro and serve hot, with the lime wedges if desired.

Step Inside the Fantasy Kitchen

Take tour of Food Network Fantasy Kitchen with designer Shea McGee.

IDEAS YOU'LL LOVE

Lentil Soup

Recipe courtesy of Alton Brown

Lentil Soup

Recipe courtesy of Giada De Laurentiis

Lentil Sausage Soup

Recipe courtesy of Ina Garten

Spicy Lentil Soup

Recipe courtesy of Food Network Kitchen

Lentil Vegetable Soup

Recipe courtesy of Ina Garten

Mum's Everyday Red Lentils

Recipe courtesy of Aarti Sequeira

Vegan Lentil Burgers

Recipe courtesy of Food Network Kitchen

Salmon with Lentils

Recipe courtesy of Ina Garten

Shrimp and Chorizo Stew

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Latest Stories