Veggie Lentils w/ Spicy Chorizo

Lentils are an incredible source of protein, iron and other essential nutrients. When they are cooked in just water, however, I think they are incredibly bland and boring. Cooking them in tomato sauce infuses them with tons of flavor and gives the veggie lentil mix a nice stewy texture. I add spicy chorizo for flavor and extra protein, but you can leave it out of this recipe if you want to keep it completely vegan. This recipe makes 2-3 servings, I freeze the leftovers to have them on hand for when I am too busy to cook.


1 cup lentils (any kind you like)

2-3 cups tomato sauce or pureed tomatoes

1 onion, diced

2 cloves of garlic

1/3 cup of cooked sweet corn

2 large carrots, chopped up

1 red pepper, sliced up

1 zucchini, cut into small pieces

1 spicy chorizo, sliced up into 1/2 inch round pieces (bite sized)

Salt & pepper to taste

1 tablespoon olive oil


  1. Heat olive oil in a medium sized sauce pan. Add onions and sauté until translucent.
  2. Add carrot, zucchini, and red pepper, cook until softened but not not mushy. Add garlic and chorizo.
  3. Add lentils and stir to coat them in the vegetable water/oil in the pan, be careful not to burn them
  4. Add tomato sauce to start cooking the lentils. I add it slowly in parts to let the lentils absorb it in between each pour
  5. Simmer and cook until the lentils are done and all the tomato sauce is absorbed.
  6. Stir in corn
  7. Add salt and pepper to taste
  8. ENJOY!




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