Spanish lentils with chorizo

Spanish lentils with chorizo




  • 2 tsp olive oil
  • 1 large onion (180g), finely sliced
  • 3 garlic cloves, minced
  • 1 large red capsicum (225g), finely sliced
  • 1/2 chorizo (60g), finely chopped
  • 2 x 300g cans brown lentils, drained
  • 1 can (400g) crushed tomatoes
  • 2-3 cups vegetable stock (start with 2 and add more if you need to)
  • 1 tsp smokey paprika
  • 1 tsp cumin
  • 6-10 drops of tabasco sauce (optional)
  • coriander or parsley for garnish


Heat oil in a large saucepan and add onion, garlic, capsicum and chorizo.

Cook on a medium heat for 8 minutes until vegetables are soft.

Add remaining ingredients, turn up the heat and bring to a simmer.

Cover and simmer for 15 minutes until thick and fragrant.

Serve in big bowls with a sprinkling of coriander or parsley.

Find related chorizo recipes

Serving Suggestions


  • I use half a chorizo for the entire dish to keep the fat and calories down, but if you have chorizo lovers in your house, feel free to up the Spanish sausage!
  • You could use one can of lentils and one can of kidney beans too – or any other canned legumes.
  • I make double the quantity and have it for lunch all week long – yum!
  • This recipe was created by Jay Rogers for Kidspot, New Zealand's best recipe finder: You can follow Jay at The Moodie Foodie and on FacebookTwitter or Pinterest.

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