Lentils with Fried Potatoes

Ingredients

• 1 cup Lentils (soaked for 3 hours and washed)
• 2 cup Water (for cooking the lentils)
• 2 Garlic (crushed cloves)
• 0.5 Red onion (finely chopped)
• 1 Tomato (chopped)
• 2 Chorizo (casing removed and finely chopped)
• 0.5 Carrot (grated)
• 2 tbsp Achiote oil (or regular oil with food coloring)
• Salt (to taste)
• Black pepper (freshly ground to taste)
• 2 Large potatoes (diced into cubes for frying)
• 0.5 cup Frying oil (amount needed for the potatoes)

Steps

1. 1

   Soak the lentils in water for approximately 3 hours. After this time, wash them well and drain.

2. 2

   In a pot or Dutch oven, add the lentils, 2 cups of water, and the crushed garlic.

3. 3

   Cook over medium heat for about 15 minutes or until the lentils are tender (if using a pressure cooker, the time will be shorter).

4. 4

   While the lentils are cooking, finely chop the red onion and the tomato. Remove the casing from the chorizos and chop them very finely. Grate the carrot.

5. 5

   In a separate skillet, heat the achiote oil and sauté the onion, tomato, chorizo, and carrot for about 5 minutes.

6. 6

   Season the sofrito with a bit of salt, freshly ground pepper, and other seasonings to taste.

7. 7

   Incorporate the sofrito into the pot with the lentils. Mix well and let everything cook together over low heat for an additional 10 minutes so the flavors meld.

8. 8

   Peel and dice the two large potatoes into small cubes. Season them with a little salt.

9. 9

   Fry the potatoes in plenty of hot oil until they are golden and crispy. Drain the excess grease.

10. 10

    Add the fried potatoes to the lentils just before serving to maintain their texture.

Notes

Serving suggestion: white rice (with crispy bottom), avocado, banana, and finely diced cheese on top.

Nutrition per serving

• lunch
• lentils
• homemade
• kids
• legumes
• comfort food