Spicy Lentils with Chorizo |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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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. 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 |
Directions:
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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