Do you ever leave French bread sitting on the counter in a paper bag, and it gets hard as a rock? This solves that problem. The following instructions are for cooking the stew in a pressure cooker. If you don’t have one, you can just simmer it in a Dutch oven or stockpot for about 40 minutes.
1 C lentils
1/2 lb chorizo sausage
1/2 green pepper, coarsely chopped
1 onion, diced
1 C sliced carrots
1 potato, diced
Enough chicken or beef broth to cover, about 4 cups
Salt, pepper, and chili powder to taste
Stale French bread
Saute the chorizo in the bottom of the pressure cooker. Add the pepper and onion, and cook until softened, about 5 minutes. Add the carrots, potato, lentils, and chicken broth. Lock the lid, bring the pot up to pressure, and cook for 8 minutes. Remove from burner and let pressure drop naturally.
Open the lid, stir the stew, and add salt, pepper, and chili powder to taste.
Put chunks or slices of stale bread in the bottom of each serving bowl, and ladle the stew over the bread.
Copyright 2018 Margaret Meps Schulte. All rights reserved.