How To Make Spicy Chorizo with Lentils & Beetroot
Get a taste of Spain with our Spanish recipes. From the comfort of your home, you can savor the Mediterranean flavors of paella and tapas. For those with a sweet tooth, enjoy some sweet homemade churros or empanadas. If you’re looking for something a little stronger, make your own sangria and transport yourself to sunny Spain right away.
Serves:
Ingredients
- 1 lb chorizo, sliced
- 1 cup green lentils, rinsed
- 1 beetroot, peeled and diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 can diced tomatoes
- 1 tsp paprika
- 1/2 tsp cayenne pepper
- 1 tsp cumin
- 2 cups chicken or vegetable broth
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
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In a large skillet or pot, cook the sliced chorizo until browned. Remove from the skillet and set aside.
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In the same skillet, sauté the onion, garlic, and red bell pepper until softened.
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Add the diced tomatoes, lentils, beetroot, paprika, cayenne pepper, and cumin. Stir well to combine.
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Pour in the chicken or vegetable broth and bring to a boil. Reduce heat, cover, and simmer for about 30 minutes or until the lentils are cooked and tender.
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Stir in the cooked chorizo and season with salt and pepper to taste. Cook for an additional 5 minutes to heat through.
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Serve hot, garnished with fresh parsley.
Nutrition
- Calories : 438kcal
- Total Fat : 22g
- Saturated Fat : 8g
- Cholesterol : 55mg
- Sodium : 898mg
- Total Carbohydrates : 39g
- Dietary Fiber : 10g
- Sugar : 5g
- Protein : 23g
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