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

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

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.