Chorizo Sausage Mushrooms and Lentils
Elevate your weeknight dinners with this hearty and flavor-packed recipe for Chorizo Sausage, Mushrooms, and Lentils. Featuring smoky chorizo sausage, earthy cremini mushrooms, and tender lentils simmered in a beautifully spiced chicken or vegetable stock, this dish is a one-pan wonder bursting with rich, comforting flavors. A blend of smoked paprika, cumin, and garlic adds a warm depth of flavor, while a garnish of fresh parsley and a zesty squeeze of lemon brightens every bite. Ready in just 50 minutes, this protein-packed meal is perfect for cozy family dinners or make-ahead lunches. Healthy, satisfying, and easy to prepare, this recipe seamlessly combines bold spices with wholesome ingredients for a deliciously balanced dish you'll love.
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Recipe Information
Ingredients
- 300 grams chorizo sausage
- 200 grams brown or green lentils
- 500 ml chicken or vegetable stock
- 200 grams button or cremini mushrooms
- 2 tablespoons olive oil
- 1 medium onion
- 3 pieces garlic cloves
- 1 teaspoon paprika (smoked or sweet)
- 1 teaspoon ground cumin
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley
- 0.5 pieces lemon
Instructions
Rinse the lentils under cold water until the water runs clear. Set aside.
Chop the onion finely and mince the garlic cloves. Slice the mushrooms into thin pieces.
Heat 1 tablespoon of olive oil in a large skillet or saucepan over medium heat. Remove the casing from the chorizo sausage (if applicable) and crumble or slice it into small pieces. Add it to the skillet and cook for 5-7 minutes until browned. Remove the chorizo and set it aside on a plate.
In the same skillet, add the remaining 1 tablespoon of olive oil and sauté the onions for 3-4 minutes until softened. Add the minced garlic and cook for another 1 minute, stirring regularly to avoid burning.
Add the sliced mushrooms to the skillet and cook for 5-6 minutes, stirring occasionally, until they release their moisture and turn golden.
Stir in the smoked paprika, ground cumin, salt, and black pepper. Cook for 30 seconds to toast the spices.
Add the rinsed lentils to the skillet and pour in the chicken or vegetable stock. Bring the mixture to a boil, then reduce the heat to low and cover. Simmer for about 20 minutes or until the lentils are tender, stirring occasionally. Add a splash of water if needed to prevent sticking.
Once the lentils are cooked, return the browned chorizo sausage to the skillet. Stir everything together and let it cook for an additional 3-5 minutes to combine the flavors.
Taste and adjust the seasoning with more salt or black pepper if necessary.
Garnish the dish with freshly chopped parsley and a squeeze of fresh lemon juice just before serving. Serve warm and enjoy!
Nutrition Facts
Calories |
539 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.7 g | 51% | |
| Saturated Fat | 14.7 g | 73% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 2048 mg | 89% | |
| Total Carbohydrate | 18.7 g | 7% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 4.4 g | ||
| Protein | 26.8 g | 54% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 62 mg | 5% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 571 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
