Lentejas Charras (Charro Lentils)
Lentejas Charras (Charro Lentils)
Ingredients
For the Meats
- 6 slices bacon, diced
- 1/2 pound Mexican chorizo, casings removed
- 4 links sausage, sliced into 1/2-inch rounds
For the Vegetables and Lentils
- 2 medium tomato, diced
- 1 medium onion, diced
- 1 red bell pepper, diced
- 1 1/2 cups dry brown lentils, rinsed
- 6 cups water, or as needed
For the Seasoning and Cheese
- 1 teaspoon dried oregano
- 1/2 teaspoon cumin powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 4 ounces panela cheese, cubed into 1/2-inch pieces
Instructions
- 1
In a large, heavy-bottomed pot or Dutch oven, cook the diced bacon over medium heat until crispy. This should take about 8-10 minutes. Using a slotted spoon, remove the crispy bacon and set it aside on a plate lined with paper towels to drain, leaving the rendered bacon fat in the pot.
⏱️ 10 min
- 2
Add the sliced sausage to the pot with the bacon fat. Cook over medium heat, stirring occasionally, until browned and cooked through, about 5-7 minutes. Remove the cooked sausage with a slotted spoon and add it to the plate with the crispy bacon.
⏱️ 7 min
- 3
Add the Mexican chorizo (casings removed) to the pot. Break it up with a spoon as it cooks over medium heat until it's fully browned and cooked through, about 8-10 minutes. Drain off any excess fat if desired, leaving about 1 tablespoon in the pot.
⏱️ 10 min
- 4
Return the crispy bacon and cooked sausage to the pot with the chorizo. Add the diced tomatoes, diced onion, and diced red bell pepper to the pot. Sauté the vegetables for 5-7 minutes, stirring occasionally, until they begin to soften.
⏱️ 7 min
- 5
Stir in the rinsed dry brown lentils, dried oregano, cumin powder, garlic powder, salt, and black pepper. Pour in 6 cups of water, or enough to fully cover all the ingredients by about 1 inch. Bring the mixture to a boil over medium-high heat.
⏱️ 5 min
- 6
Once boiling, reduce the heat to low, cover the pot, and simmer for 30 minutes, or until the lentils are tender. Stir occasionally to prevent sticking. During the last 5 minutes of cooking, stir in the cubed panela cheese. The cheese will soften and partially melt into the stew.
⏱️ 30 min
- 7
Taste and adjust seasoning as needed. Serve the Lentejas Charras hot, garnished with fresh cilantro if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Lentejas Charras (Charro Lentils)
Ingredients
For the Meats
- 6 slices bacon, diced
- 1/2 pound Mexican chorizo, casings removed
- 4 links sausage, sliced into 1/2-inch rounds
For the Vegetables and Lentils
- 2 medium tomato, diced
- 1 medium onion, diced
- 1 red bell pepper, diced
- 1 1/2 cups dry brown lentils, rinsed
- 6 cups water, or as needed
For the Seasoning and Cheese
- 1 teaspoon dried oregano
- 1/2 teaspoon cumin powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 4 ounces panela cheese, cubed into 1/2-inch pieces
Instructions
- 1
In a large, heavy-bottomed pot or Dutch oven, cook the diced bacon over medium heat until crispy. This should take about 8-10 minutes. Using a slotted spoon, remove the crispy bacon and set it aside on a plate lined with paper towels to drain, leaving the rendered bacon fat in the pot.
⏱️ 10 min - 2
Add the sliced sausage to the pot with the bacon fat. Cook over medium heat, stirring occasionally, until browned and cooked through, about 5-7 minutes. Remove the cooked sausage with a slotted spoon and add it to the plate with the crispy bacon.
⏱️ 7 min - 3
Add the Mexican chorizo (casings removed) to the pot. Break it up with a spoon as it cooks over medium heat until it's fully browned and cooked through, about 8-10 minutes. Drain off any excess fat if desired, leaving about 1 tablespoon in the pot.
⏱️ 10 min - 4
Return the crispy bacon and cooked sausage to the pot with the chorizo. Add the diced tomatoes, diced onion, and diced red bell pepper to the pot. Sauté the vegetables for 5-7 minutes, stirring occasionally, until they begin to soften.
⏱️ 7 min - 5
Stir in the rinsed dry brown lentils, dried oregano, cumin powder, garlic powder, salt, and black pepper. Pour in 6 cups of water, or enough to fully cover all the ingredients by about 1 inch. Bring the mixture to a boil over medium-high heat.
⏱️ 5 min - 6
Once boiling, reduce the heat to low, cover the pot, and simmer for 30 minutes, or until the lentils are tender. Stir occasionally to prevent sticking. During the last 5 minutes of cooking, stir in the cubed panela cheese. The cheese will soften and partially melt into the stew.
⏱️ 30 min - 7
Taste and adjust seasoning as needed. Serve the Lentejas Charras hot, garnished with fresh cilantro if desired.
⏱️ 1 min