Weeknight Lentils with Chorizo


  • 1½ cups (300 g) tiny lentils
  • 2 tomatoes, minced
  • 1 onion minced
  • 2 tbsp garlic paste
  • Potatoes cubed to taste
  • Chorizo ​​or artisal hot dog
  • Bay leaf
  • Salt to taste
  • Turn on the Saute function and fry the chorizos until they are golden, reserving a part to make the sauce.
  • Now for 6 Minutes fry the onion, tomato, garlic and a part of chorizos until the flavors are integrated
  • Add the washed lentils, it is not necessary to pre-soak them.
  • Place the potatoes in cubes (this is optional).
  • Add bay leaf or fresh thyme with a little olive oil to release all the aroma.
  • Pour the water up to the maximum level of the bowl and season with salt to taste.
  • Put on and lock the lid of the Instant Pot®. Making sure the steam release valve is turned to “sealing”. Press the Pressure Cook function and set the time to 20 Minutes.
  • Serve with the chorizo ​​and enjoy.
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