Guiso de lentejas, Porotos, chorizo y zapallo

Hey everyone, I hope you are having an incredible day today. Today, we're going to prepare a special dish, Guiso de lentejas, Porotos, chorizo y zapallo. It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

Guiso de lentejas, Porotos, chorizo y zapallo is one of the most well liked of current trending foods on earth. It's simple, it's quick, it tastes delicious. It is appreciated by millions every day. Guiso de lentejas, Porotos, chorizo y zapallo is something that I have loved my whole life. They are fine and they look wonderful.

Many things affect the quality of taste from Guiso de lentejas, Porotos, chorizo y zapallo, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Guiso de lentejas, Porotos, chorizo y zapallo delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook Guiso de lentejas, Porotos, chorizo y zapallo using 13 ingredients and 6 steps. Here is how you cook it.

Un rico guiso para estos primeros fríos

Ingredients and spices that need to be Make ready to make Guiso de lentejas, Porotos, chorizo y zapallo:

1. 1 taza lentejas
2. 1 taza porotos alubia
3. 3 chorizos puro cerdo
4. 1/2 morrón rojo
5. 1/2 morrón verde
6. 1 cebolla grande
7. 1 zanahoria
8. 1 cebollita de verdeo
9. 1/2 zapallo anco
10. 1 zapallito zucchini
11. 1/2 taza puré de tomate
12. 1 taza caldo de verduras y c/n
13. Condimentos a gusto

Steps to make to make Guiso de lentejas, Porotos, chorizo y zapallo

1. Dejar remojando las legumbres toda la noche (o varias horas). Colar el agua. poner las legumbres con agua en una olla y hervir hasta que estén a punto. Colar y reservar.
2. En una olla rehogar la cebolla y los morrones (cortados en brunoise), la zanahoria rallada. Cuando la cebolla comience a ponerse transparente, agregar la cebollita de verdeo picada. Cocinar.
3. En una olla hervir los chorizos por 15/20 minutos, para desgrasarlos. Cortarlos en rodajas.
4. Cocinar al vapor los zapallitos cortados en cubos chicos. Este paso se puede obviar y cocinar directamente en la olla de las verduras. Yo piso un poco el zapallo anco, par que se espese el guiso.
5. En la olla de las verduras, agregar 1 taza de caldo de verduras y colocar los zapallitos cortados en cubos pequeños y si no están cocidos, este es el momento en que deben cocinarse. Cuando los zapallitos están blandos, agregar la 1/2 taza de puré de tomate, condimentar a gusto. Agregar los chorizos, cocinar unos minutos y agregar las legumbres (de ser necesario agregar un poco más de caldo) cocinar unos minutos más y apagar el fuego.
6. A disfrutar!

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