Ingredients:
150 gr of bacon
150 gr of sausage
150 gr of chorizo
1 cup of Creole Lentils LA COMMANDANTA
¼ onion
2 serrano peppers (optional)
Cilantro 4 tomatoes
Preparation:
Cook the lentils in a pressure cooker with a piece of onion and a tablespoon of salt. Fry the bacon until golden and set aside. Fry the minced sausage the same until golden brown and set aside. Fry the chorizo and set aside. Blend the tomatoes with a piece of onion. In a pot put the lentils and pour the previously blended tomatoes and bring to a boil. Add coriander to taste. Once boiling, add the bacon, sausage and chorizo. If desired, slices of serrano pepper can be added and boiled again.
