Slow-Cooker Mexican Lentil Stew With Chorizo

Slow-Cooker Mexican Lentil Stew With Chorizo
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While I was researching Mexican cuisine I came across a traditional dish called Sopa de Lentejas, which is basically a lentil soup/stew with Mexican seasoning. I noticed that in some recipes chorizo was used. I decided to make my own simplified version of this traditional stew using chorizo and Supremo's Crema Supremo sour cream to top the dish. This sour cream has a distinctive tang to it that just says Mexican food! — Diane Balch, Simple Living and EatingFor more recipes like this one visit Simple Living and Eating.
Servings
0
servings
lentil stew
Ingredients
  • 5 cup vegetable broth
  • 1/4 teaspoon dried oregano
  • 1 teaspoon salt
  • pepper, to taste
  • 1 fourteen-ounce can of diced tomatoes
  • 1 small dried chipotle pepper
  • 1 bay leaf
  • 1 onion, chopped
  • 3 celery stalks, chopped
  • 3 carrots, chopped
  • 3 potatoes, peeled and cubed small
  • 1 cup dried green lentils
  • 11 ounce chorizo sausage
  • tortillas, for serving
  • sour cream, for serving
Directions
  1. Whisk together the vegetable broth with the oregano, salt, and pepper.
  2. Add the tomatoes, chipotle, and bay leaf to the seasoned vegetable broth. Mix together. Set aside.
  3. Put the vegetables, lentils, and sausage in a large Crock-Pot.
  4. Pour the broth mixture over the ingredients in the Crock-Pot and stir.
  5. Let cook on low for 6 to 8 hours or on high for 4 to 6 hours.
  6. Serve over rice or with tortillas. Top with sour cream.
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