Spicy Lentils with Chorizo

Yield: 8 servings (serving size: 1 cup of lentil mixture and 1 tablespoon cheese)
Source: Cooking Light, May 2004
CL Comments: The combination of chorizo sausage and habanero sauce gives these lentils a spicy kick. You can reduce the amount or omit the pepper sauce if you don't like hot foods. Leftovers freeze well.

Comments from a PA Kitchen: I really, really liked this, but I made one pretty significant change: I quarted the recipe, but I used the same amount of sausage (which is only one link, by the way). BUT, I used chicken chorizo instead of the full fat pork chorizo, so I only added 2 points per serving. If you use only the 1 link of chorizo called for when you make a full recipe, I think you'd have less flavor and less spice. I prefer chicken chorizo from WFM to pork chorizo anyway, so this worked out great for us. This was smokey and spicy and filling. Will definitely make it again; loved it.


1 tablespoon olive oil
1 cup finely chopped onion
3/4 cup crumbled Spanish chorizo sausage (about 3 ounces)
1/2 cup finely chopped carrot
1/3 cup finely chopped red bell pepper
2 garlic cloves, minced
3 cups water
3 cups fat-free, less-sodium chicken broth
2 cups dried lentils
1 3/4 cups (1/2-inch) cubed Yukon gold potato
1 1/2 cups chopped tomato
2 teaspoons hot pepper sauce
1/2 teaspoon salt
1/2 cup (2 ounces) grated fresh Parmesan cheese


  1. Heat olive oil in a Dutch oven over low heat. Add onion, Spanish chorizo, carrot, red bell pepper, and garlic; cook 10 minutes or until tender, stirring frequently. Add water, chicken broth, lentils, potato, chopped tomato, and pepper sauce; bring to a boil. Reduce heat, and simmer 30 minutes or until lentils are tender. Stir in salt. Sprinkle with Parmesan cheese.


Healthy Units: 6 per serving
CALORIES 306 (% from fat); CALORIESFROMFAT 24%; FAT 8.3g (test , satfat 2.9g, test ); MONOFAT 3.3g; POLYFAT 0.8g; PROTEIN 20.1g; CARBOHYDRATE 39.6g; FIBER 12.8g; CHOLESTEROL 15mg; IRON 5.4mg; SODIUM 542mg; CALCIUM 127mg

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