Spicy Lentils with Chorizo

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.