Lentils with Chorizo


  • 8 oz lentils soaked and drained, 500 g
  • 2 bay leaves
  • 3 oz chorizo, sliced, 85 g
  • 2 tbsp olive oil
  • 2 cloves garlic sliced
  • 1 slice bread
  • salt
  • 1 onion, finely chopped
  • 3 oz bacon, diced, 75 g
  • 1 tbsp flour
  • 1 tsp paprika
  • 3 oz vegetable broth, 90 ml
  • Baguette and Parmesan cheese
  • Cilantro as garnish
  • Place the stainless steel inner pot inside the Instant Pot®. Press Saute. Heat 1 tbsp oil, fry garlic while stirring for 30 Seconds or until softened but do not allow to brown. Remove from pot.
  • Add the bread to the same pot and fry it until lightly browned on both sides, grind it in the food processor along with the garlic and then beat to get coarse crumbs.
  • Pour the rest of the oil into the same pot (no need to wash it) along with the onion and bacon. Sauté 3-4 Minutes or until onion is softened and bacon is cooked. Add the flour and paprika, cook for 1 Minute, stirring, and add the broth.
  • Add the lentils, chorizo, and bay leaf and 1½ cups water. Season with salt and pepper.
  • Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Pressure Cook, pressure level High, and set time to 15 Minutes.
  • When done cooking, let the pressure release naturally. Press Cancel and then turn the steam release handle to Venting.
  • Once all the steam has been released, open the lid. When the lentils are done, add the bread paste and mix.
  • If necessary, add a little more broth or water so that the lentils do not get too dry when heated.
  • Serve with a few slices of baguette and parmesan and freshly chopped cilantro.
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