Spanish Chorizo with Lentils

Ingredients - Serves 4

• Salt and pepper - To taste
• Bay leaf - 1
• Chicken broth - 4 cups
• Dried lentils - 1 cup
• Green bell pepper - 1, chopped
• Carrot - 1 large, chopped
• Garlic - 2 cloves, minced
• Onion - 1 large, chopped
• Spanish chorizo - 1 pound, sliced
• Olive oil - 2 tablespoons

Let's Get Started

1. Heat the olive oil in a large pot over medium heat.
2. Add the chorizo and cook until browned, about 5 minutes. Remove the chorizo with a slotted spoon and set aside.
3. In the same pot, add the onion, garlic, carrot, and bell pepper. Cook until the vegetables are softened, about 10 minutes.
4. Add the lentils, chicken broth, bay leaf, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 30 minutes.
5. Return the chorizo to the pot and cook for an additional 10 minutes, until the lentils are tender and the flavors are well combined.
6. Serve the Spanish Chorizo with Lentils hot, garnished with fresh parsley if desired.

Dietary Info

• Dish Type: Main Course
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Calories: 550
• Fat: 25g
• Carbs: 45g
• Protein: 35g
• Sodium: 1500mg
• Sugar: 5g