Chorizo Lentil Stew
Meal: 254 cal Protein: 12 g Carbs: 11 g Fat: 17 g
Serving size 1/12 254 cal Protein: 12 g Carbs: 11 g Fat: 17 g
Ingredients
- 2 Tbsp Olive Oil
- 1 Lb Chorizo
- 1 Lg Onion , diced
- 2 Stalks Celery , diced
- 6 Cloves Garlic
- 1 Jar Roasted Bell Peppers
- 2 Tbsp Tomato Paste
- 1 C Red Wine
- 6 C Chicken Bone Broth
- 1 ½ C Lentils
- 1 Tbsp Smoked Paprika
- 1 Tbsp Smoky Turmeric
- 1 Tbsp Sherry Vinegar
- Sea Salt & Pepper
Directions
- Health EVOO over Medium-High in a large skillet. Cook chorizo for 6-7 minutes, turning to brown on both sides. Transfer to a plate.
- Place onion in same skillet. Reduce to medium and cook until soft. Add celery and cook a few more minutes until soft. Add garlic, paprika, turmeric, salt and pepper - cook until fragrant.
- Add red peppers, tomato paste, and wine – cook one more minute.
- Add broth and bring to a boil. Add lentils and chorizo. Reduce to a simmer. Cover and cook for 30-45 minutes or until lentils are tender.
- Add vinegar and parsley when ready to serve.
- SHORT CUT Follow above until you get to Lentil. Add cooked lentils, chorizo, and 3 C broth. Simmer for 10-15 minutes and serve with Vinegar and Parsley
