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.
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
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.
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.
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.
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