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.

Yield: 8 servings (serving size: 1 cup of lentil mixture and 1 tablespoon cheese)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 306
  • Calories from fat: 24%
  • Fat: 8.3g
  • Saturated fat: 2.9g
  • Monounsaturated fat: 3.3g
  • Polyunsaturated fat: 0.8g
  • Protein: 20.1g
  • Carbohydrate: 39.6g
  • Fiber: 12.8g
  • Cholesterol: 15mg
  • Iron: 5.4mg
  • Sodium: 542mg
  • Calcium: 127mg

Ingredients

  • 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

Preparation

  1. 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.
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