If you are a fan of heat in your meals, you should really enjoy chorizo. This Spanish style sausage is so flavorful, putting a kicker to any dish where it is added. The lentils are the MVP ingredient in this stew, providing lots of fiber, folate, magnesium, iron and other important nutrients. Other team players include tomatoes, potatoes and carrots helping to temper the spiciness and add color.
Have I punted the football puns too far? Here’s one more: at the conclusion of our meal, my son comments, “Thanks so much, I loved it”…TOUCHDOWN MOM!!
Chorizo & Lentil Stew:
1 tablespoon olive oil
1/2 pound chorizo sausage (Hinkebein Hills)
2 garlic cloves, minced
3 cups water
1 1/2 cups dried lentils
1 cup chopped carrots
2 cups cubed Yukon gold potatoes (Yellow Wood Farms)
1 can drained, diced tomatoes (or fresh tomato if available)
salt to taste
Heat olive oil in a Dutch oven over low heat. Add chorizo and garlic; cook about 10 minutes, until chorizo is browned. Add water, lentils, carrots, potato and tomato; bring to a boil. Reduce heat, and simmer 30 minutes or until lentils are tender. Stir in salt.