Mexican-Style Lentils with Chorizo and Plantain (Instant Pot)
This recipe has been with me since childhood. My mom’s version of lentejas charras, a hearty mexican lentil soup or stew with chorizo, plantain and chipotle was one of my favourite dishes, I love the rich flavour of the chorizo, the subtle sweetness that the plantain provides and the smoky and spicy touch of the chipotle. I adapted my mother’s version, so I could make it in the Instant Pot, turning it into a quick, delicious stew that’s perfect for cold days.
Ingredients for Mexican Lentil Stew
- Green Lentils: Washed well, no need to soak.
- Potatoes: Wash thoroughly with water and a vegetable brush. Any type of potato works for this recipe.
- Carrots: Use two medium ones. If you want to save time, you can use frozen carrots.
- Onion: One medium onion. You can also use frozen chopped onions to save time.
- Garlic: Finely chopped.
- Bacon: I used pork bacon for this recipe, but you can use turkey bacon in small pieces.
- Smoked Ham and/or Sausage: You can use whatever you have at home: cubed ham, sausage, or a combination of the two. You can choose between turkey or pork.
- Spanish Chorizo: You have several options for substituting this. You can use any cured pork sausage, such as salami or pepperoni. You can also use Mexican chorizo, but you must fry it along with the bacon.
- Canned tomatoes: You can also use unseasoned tomato puree. If you use fresh tomatoes, you can roast them and blend them.
- Chipotle peppers: Blend them to get a sauce-like texture. Adjust according to your taste.
- Chicken broth: For the best flavour, use chicken broth instead of water. You can also add concentrated chicken broth to enhance the flavour.
- Plantains: I prefer ripe plantains.
How to Make Lentejas Charras in the Instant Pot
Step 1. Prepare the Vegetables:
Wash the potatoes and carrots thoroughly, peel them, and cut them into small cubes about 1 cm in diameter. Finely chop the onion and garlic.
Step 2. Sauté the Vegetables and Add the Broth:
Turn on the “Sauté” mode on the Instant Pot. Add 1 tablespoon of oil and fry the bacon until golden brown. Stir in the smoked ham or sausage and sauté for 2 minutes. If using Mexican chorizo, fry it along with the bacon before adding the ham.
Step 3. Sauté the Vegetables and Add the Broth:
Add the chopped onion and cook until it turns translucent. Stir in the garlic and sauté until fragrant. Add the potatoes, carrots, tomatoes, and chipotle chilli if you don’t need to set aside non-spicy portions. Finally, pour in the water or chicken broth.
Step 4. Pressure Cook the Lentils:
Cancel the “Sauté” mode. Add the lentils, Spanish chorizo, bay leaves, salt, and pepper. Close the lid and select the “Pressure Cook” (high pressure) setting:
- 12 minutes for a lighter, soup-like texture.
- 15 minutes for a thick, creamy stew.
Once the cooking time is up, manually release the pressure.
Step 6. Mix and Serve:
Once the lentils are ready, manually release the steam. Stir in the fried plantain and cook on “Sauté” mode for 5 minutes to blend the flavours. If you prefer a non-spicy version, set aside a portion before adding the blended chipotle to the rest. Serve hot with tortillas or white rice.
Storage & Reheating
This Mexican-style lentil stew stores beautifully, making it a great meal prep option. Once cooled, transfer it to an airtight container and keep it in the fridge for up to 5 days. For longer storage, freeze it in portions or as a whole batch for up to 3 months.
When reheating, you can microwave it in a glass or ceramic dish with a splash of water, chicken broth or vegetable broth to loosen the texture. Avoid reheating in plastic containers, as heat can cause microplastics to leach into the food. Alternatively, warm it on the stovetop over medium heat, stirring occasionally, and add more broth or water (if needed) to bring back the consistency.
Summary
🥶 Fridge: Store in an airtight container for up to 5 days.
❄️ Freezer: Freeze in portions for up to 3 months.
🔥 Reheating: Microwave in a glass/ceramic dish with broth or water, or reheat on the stovetop.
Lentils with Chorizo and Plantain (Instant Pot)
Course: Soup, StewCuisine: MexicanDifficulty: Easy
Servings
6
servingsPrep Time
10
minutesCooking Time
25
minutesIngredients
280 g 280 green lentils
250 g 250 smoked ham (cubed) and/or sausage
125 g 125 bacon (chopped into small pieces)
100 g 100 Spanish chorizo or salchichón (cubed)
125 ml 125 canned diced tomatoes or tomato purée
1.25 liters 1.25 water or chicken broth
2 medium 2 carrots
2 medium 2 potatoes
2 2 garlic cloves
1 1 onion
1 1 plantain
1 1 bay leaf
2 2 blended or puréed chipotle chilies (optional)
2 tablespoons 2 oil
1 teaspoon 1 salt
½ teaspoon black pepper
Directions
- Rinse the lentils thoroughly under cold running water until the water runs clear. Set aside.
- Cut the carrots and potatoes into approximately 1 cm cubes. Finely chop the onion and garlic.
- Turn on the Instant Pot in Sauté mode and heat 1 tablespoon of oil. Add the bacon and fry until it releases its fat and turns golden. Add the smoked ham and cook for a couple of minutes.
- Stir in the onion and garlic, cooking until the onion becomes translucent. Add the potatoes and carrots, mix well, then pour in the water, diced tomatoes, and chipotle chillies if using (you can blend them beforehand for a smoother texture).
- Add the lentils, Spanish chorizo, bay leaf, salt, and pepper. Cancel Sauté mode and select Pressure Cook on high pressure for 15 minutes.
- While the lentils cook, heat 1 tablespoon of oil in a pan and fry the plantain slices until golden brown. Set aside.
- Once the lentils are done, manually release the pressure. Stir in the fried plantain and cook on Sauté mode for 5 more minutes to blend the flavours. If you reserved the chipotle chillies to keep the dish mild, now is the time to separate portions and add them only where desired.
- Serve hot and enjoy!
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