Spicy Lentils with Chorizo

The combination of chorizo sausage and habanero sauce gives these lentils a spicy kick. You can reduce the amount or omit the pepper sauce if you don't like hot foods. Leftovers freeze well.


8 servings (serving size: 1 cup of lentil mixture and 1 tablespoon cheese)

Recipe from

Cooking Light

Nutritional Information

Calories 306
Caloriesfromfat 24 %
Fat 8.3 g
Satfat 2.9 g
Monofat 3.3 g
Polyfat 0.8 g
Protein 20.1 g
Carbohydrate 39.6 g
Fiber 12.8 g
Cholesterol 15 mg
Iron 5.4 mg
Sodium 542 mg
Calcium 127 mg


1 tablespoon olive oil
1 cup finely chopped onion
3/4 cup crumbled Spanish chorizo sausage (about 3 ounces)
1/2 cup finely chopped carrot
1/3 cup finely chopped red bell pepper
2 garlic cloves, minced
3 cups water
3 cups fat-free, less-sodium chicken broth
2 cups dried lentils
1 3/4 cups (1/2-inch) cubed Yukon gold potato
1 1/2 cups chopped tomato
2 teaspoons hot pepper sauce
1/2 teaspoon salt
1/2 cup (2 ounces) grated fresh Parmesan cheese


Heat olive oil in a Dutch oven over low heat. Add onion, Spanish chorizo, carrot, red bell pepper, and garlic; cook 10 minutes or until tender, stirring frequently. Add water, chicken broth, lentils, potato, chopped tomato, and pepper sauce; bring to a boil. Reduce heat, and simmer 30 minutes or until lentils are tender. Stir in salt. Sprinkle with Parmesan cheese.