Lentil Picadillo

Discover Lentil Picadillo. Review the available recipe details and open the credited original source for the complete preparation method.

• 8 ounces (227g) brown lentils (picked over and rinsed (about 1 1/4 cups)) ↔ Sustituir
• 1/2 large (152g) white onion ↔ Sustituir
• 1 dried bay leaf ↔ Sustituir
• 1 teaspoon salt ↔ Sustituir
• 3 large (296g) Roma tomatoes (cored and cut into quarters) ↔ Sustituir
• 1 chipotle in adobo ↔ Sustituir
• 2 teaspoons avocado oil ↔ Sustituir
• 1/2 large (152g) white onion (finely chopped (about 1 cup)) ↔ Sustituir
• 2 cloves (6g) garlic (minced) ↔ Sustituir
• 1 large (103g) carrot (cut into small dice (3/4 cup)) ↔ Sustituir
• 3 cups (709mL) vegetable broth ↔ Sustituir
• 1 large (459g) russet potato (cut into small dice (about 2 1/2 cups)) ↔ Sustituir
• 1/2 teaspoon ground cumin ↔ Sustituir
• 1/2 teaspoon dried Mexican oregano ↔ Sustituir
• 1 1/8 teaspoons salt ↔ Sustituir
• 1/8 teaspoon freshly ground black pepper ↔ Sustituir
• Mexican Red Rice (page 24 of Comida Casera) ↔ Sustituir
• Corn tortillas (warm) ↔ Sustituir

Las conversiones son aproximadas; la fuente original sigue siendo la referencia.

Esta página puede contener una traducción automática. La fuente original es la referencia.