Hearty Cuban Lentil Stew
Serves: 6 servings
Ingredients:
13
A flavorful and hearty soup inspired by Cuban cuisine, featuring tender lentils, savory Chorizo, and a touch of Dark Rum for an authentic twist.
Ingredients
1 1⁄2 | cups Dry Lentils, cooked and well-drained |
|---|---|
1⁄2 | pound Chorizo, casings removed |
1 | Small Spanish Onion, chopped |
2 | Garlic Cloves, crushed |
1 | teaspoon Table Salt |
| • | Pinch of Freshly Ground Pepper |
1⁄2 | teaspoon Dry Mustard |
1⁄2 | teaspoon Chili Powder |
1⁄8 | cup Light Brown Sugar |
3⁄4 | cup V-8 juice |
1⁄2 | cup Sour Cream |
1⁄2 | cup Green Onion Tops, finely chopped |
1⁄8 | cup Dark Rum (optional) |
Instructions
| 1. | Preheat the oven to 325 degrees Fahrenheit. |
|---|---|
| 2. | In a dutch oven, heat over medium heat on the stove top, add the Chorizo and chopped Spanish onion. Stir frequently until the Chorizo is browned and well broken up. Once cooked, drain any excess liquid, then add the cooked lentils and mix well. |
| 3. | Add the following seven ingredients to the Chorizo and lentil mixture. Mix well and bring the soup to a boil. Once it reaches a boil, transfer the mixture into a large casserole dish. |
| 4. | Bake the casserole in the preheated 325-degree oven for 2 hours. |
| 5. | To serve, use large gumbo bowls. Top each serving of soup with 4 teaspoons of sour cream, 4 teaspoons of green onion, and a splash of Dark Rum (optional, but highly recommended for a delicious and authentic flavor). |
Published on Jul 18, 2024 by Luminița