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

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.

How to Make It

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.

Ratings & Reviews

Elaniah's Review

kateford
January 10, 2013
It was incredibly bland but makes a ton and is good for making and taking for lunches. I added approximately 1 tsp smoked paprika, 1/2 tsp regular paprika, 1/2 tsp red curry powder, a tbsp chili garlic paste, and left out the cheese due to dietary restrictions. I also used red potatoes rather than the Yukon and fried the chorizo separately in order to eliminate the excess oil.

kateford's Review

Elaniah
January 26, 2010
This was tasty, not amazing. I would probably make again. It made a ton, since I'm only cooking for 2, I'd probably 1/2 it next time. I followed as directed. Thought the parmesan cheese might be weird but it mellowed out the hot pepper sauce.