Spicy Lentils with Chorizo
Transform your weeknight dinners with this bold and hearty recipe for Spicy Lentils with Chorizo, a flavor-packed dish that perfectly marries the earthiness of tender green or brown lentils with the smoky, savory kick of seared chorizo. Simmered in a rich tomato and broth base infused with smoked paprika, cumin, and a touch of red chili flakes, this one-pot wonder boasts layers of warmth and spice. Quick to prepare and full of protein and fiber, it's an ideal comfort meal ready in under an hour. Garnish with fresh parsley and a squeeze of zesty lemon to elevate every bite, and serve it as a satisfying standalone dish or alongside crusty bread for soaking up every last drop. Perfect for fans of Spanish-inspired cuisine, this recipe is your go-to for robust, irresistible flavors that linger.
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Recipe Information
Ingredients
- 1 cup dry green or brown lentils
- 2 tablespoons olive oil
- 8 ounces chorizo sausage
- 1 medium yellow onion
- 3 garlic cloves
- 14 ounces diced tomatoes
- 2 cups chicken or vegetable broth
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 0.5 teaspoon red chili flakes
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley
- 4 lemon wedges
Instructions
Rinse the lentils under cold water and set aside.
In a large pot or deep skillet, heat the olive oil over medium heat.
Slice the chorizo into thin rounds and add it to the pot. Cook for 5–7 minutes, flipping occasionally until browned and some of the fat is rendered. Remove the chorizo and set aside.
Finely dice the onion and mince the garlic. Add them to the same pot, cooking in the chorizo fat for 3–5 minutes until softened and fragrant.
Stir in the smoked paprika, ground cumin, and red chili flakes. Cook for an additional 1 minute, stirring constantly.
Add the diced tomatoes (including their juice), chicken or vegetable broth, and lentils. Stir well to combine, scraping the bottom of the pot to release any browned bits.
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 25–30 minutes, or until the lentils are tender. Stir occasionally and add a splash of water or broth if the mixture becomes too dry.
Once the lentils are cooked, return the chorizo to the pot. Stir and let it heat through for 2–3 minutes.
Season with salt and black pepper to taste.
Serve hot, garnished with freshly chopped parsley and a squeeze of lemon juice from the wedges.
Nutrition Facts
Calories |
1798 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.1 g | 166% | |
| Saturated Fat | 45.5 g | 228% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 202 mg | 67% | |
| Sodium | 8615 mg | 375% | |
| Total Carbohydrate | 75.3 g | 27% | |
| Dietary Fiber | 27.9 g | 100% | |
| Total Sugars | 20.5 g | ||
| Protein | 83.8 g | 168% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 301 mg | 23% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 1975 mg | 42% | |
*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.
