Lentils with Chorizo Sausage
Warm, hearty, and bursting with bold, smoky flavors, this Lentils with Chorizo Sausage recipe is the ultimate comfort food for any season. Perfectly cooked lentils simmered with aromatic spices, tender vegetables, and rich tomato broth are elevated by slices of browned chorizo sausage, infusing the dish with a deep, savory kick. The combination of smoked paprika, cumin, and fresh parsley adds layers of warmth and earthiness, making every bite irresistibly flavorful. Quick to prepare in just under an hour, this one-pot dish is ideal for a cozy weeknight dinner or meal prep. Serve it with crusty bread for dipping or a simple green salad for a well-rounded meal. Packed with protein, easy to customize, and irresistibly satisfying, this recipe is a must-try for fans of hearty, easy-to-make homemade meals.
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Recipe Information
Ingredients
- 250 grams brown or green lentils
- 2 large links chorizo sausage
- 2 tablespoons olive oil
- 1 large yellow onion
- 1 large carrot
- 1 celery stalk
- 3 large garlic cloves
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 400 grams canned diced tomatoes
- 750 milliliters chicken or vegetable stock
- 1 bay leaf
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoon (adjust to taste) black pepper
- 2 tablespoons (chopped) fresh parsley
Instructions
Rinse the lentils under cold water and set them aside.
Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat.
Slice the chorizo sausages into rounds and add them to the pot. Cook for 4-5 minutes, turning occasionally, until browned and crisp. Remove the chorizo with a slotted spoon and set aside.
In the same pot, add the remaining 1 tablespoon of olive oil. Finely chop the onion, carrot, and celery, and mince the garlic. Add them to the pot and sauté for 6-8 minutes until softened and aromatic.
Stir in the smoked paprika and ground cumin, letting the spices cook for about 1 minute to release their aroma.
Add the canned diced tomatoes, chicken or vegetable stock, bay leaf, rinsed lentils, and browned chorizo back into the pot. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 30-35 minutes, or until the lentils are tender.
Season with salt and black pepper to taste, and remove the bay leaf before serving.
Garnish with chopped fresh parsley and serve warm with crusty bread or a side salad.
Nutrition Facts
Calories |
646 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.3 g | 61% | |
| Saturated Fat | 17.1 g | 86% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 77 mg | 26% | |
| Sodium | 2846 mg | 124% | |
| Total Carbohydrate | 24.4 g | 9% | |
| Dietary Fiber | 8.8 g | 32% | |
| Total Sugars | 7.3 g | ||
| Protein | 30.6 g | 61% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 95 mg | 7% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 664 mg | 14% | |
*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.
