Quick Summary: A hearty stew of red lentils, Mexican chorizo, chipotles, and roasted peppers. Cheap, nutritious, and endlessly adaptable. Compliant with slow-carb and Mediterranean diets. Prep: 10 min | Cook: 25 min | Serves: 6
Jump to: RECIPE | What is “Mulligan” Stew? | A Mexican Version | Step by Step Directions | FAQ
Lentils are constantly being recommended as a good staple for the Slow Carb Diet, and are also a great option for the popular Mediterranean Diet.
Besides being a tasty base for all kinds of proteins and vegetables, lentils are cheap, nutritious and easy to work with.
This stew combines them with Mexican chorizo, chipotle peppers, and roasted red peppers for a dish that’s both comforting and satisfying. I call it a mulligan stew because it’s made with the odds and ends of what was available in my kitchen.
The Mexican flavor profile comes from the chorizo and the chipotle, both common in the central region of Mexico.
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What Is Mulligan Stew?
In golf, a mulligan is a second chance after a bad shot. In cooking, mulligan stew is a second chance for leftovers and odds and ends.
Mulligan stew originated in hobo camps during the early 1900s. It’s a catch-all dish made with whatever meat, vegetables, and starches are available. There’s no fixed recipe, which is the beauty of it.
I’m calling this lentil chorizo dish a “mulligan stew” because it’s kind of a stew, kind of a hash and kind of a soup. It’s really a mash-up of lentils and chorizo and whatever else is in your fridge or pantry. In my case that was chorizo and red lentils.
The Mexican Version of Lentil Chorizo Stew
In the central region of Mexico, chorizo is used in everything from eggs to tacos. The addition of chipotle chile is also characteristic of this area.
I was inspired to make this stew with a Mexican flavor profile by an article about Mexican cooking focused on lentils which I found it on the website Mexconnect.
My recipe below is similar to this one but modified to be more in line with a slow carb diet. Key ingredients for the Mexican flavor profile include:
- Mexican chorizo (fresh, not cured Spanish chorizo)
- Chipotle peppers in adobo sauce
- Roasted red peppers
- Red lentils (sweeter and nuttier than brown)
- Diced tomatoes (Rotel adds extra kick)
Serve with sour cream on the side to tame the heat if needed
Lentil and Chorizo Stew (Step by Step)
Other Ways to Add Flavor to Lentils
Lentils can be bland on their own. Building flavor is essential.
- Smoky additions: Smoked paprika, fire-roasted tomatoes, chipotle peppers, smoked salt. [Link to smoky lentil soup]
- Aromatics: Caramelized onions and garlic are the foundation. Cook them well before adding lentils.
- Acid: A squeeze of lemon or splash of vinegar brightens the finished dish.
- Fresh herbs: Parsley, cilantro, or mint stirred in at the end adds freshness.
This smoky lentil tomato soup is a recipe that adds smoked ingredients for a rich, comforting flavor profile.
Frequently Asked Questions:
Yes. Skip the chorizo, use vegetable broth, and add more vegetables. The lentils provide plenty of protein.
Yes. It keeps refrigerated for 5 days (and actually improves). Freeze in airtight containers for up to 6 months.
Not recommended. Canned lentils turn mushy when cooked further. Quick-cooking dried lentils are easy and hold their texture better.
Red lentils are sweeter, nuttier, and cook in about 30 minutes but can get mushy. Brown lentils are earthier, take 20-30 minutes, and hold their shape better. Both work.
Yes. Lentils are allowed on the slow-carb (4-Hour Body) diet. They’re not keto-compliant due to carb content.
Interested in the Slow Carb Diet? Check out this comprehensive E-Guide on Fat Loss through a Slow Carb Diet.
Spicy Lentil Chorizo Stew
Equipment
- Dutch oven or large heavy pot
Ingredients
- 2 Tablespoons Olive oil
- 1 onion chopped
- 1 lb chorizo ground, not cured
- 3 cloves garlic minced or smashed
- 1 small chippotle in adobo coarsely chopped
- 14.5 ounces diced tomatoes Canned (I like Rotel) or fresh
- 1 cup lentils red or brown
- 12 ounces roasted red peppers chopped
- 2 cups chicken stock or water
- ¼ cup flat leaf parsley chopped
- sour cream optional (use if stew is too spicy)
Instructions
- Heat 1 Tbsp oil in dutch oven or large skillet over medium heat. Add onion and saute for 3-5 minutes until soft and golden brown. Add chorizo and break it up in the pot. Cook mixture over medium heat until chorizo is no longer pink (5-7 minutes).2 Tablespoons Olive oil, 1 onion, 1 lb chorizo
- Add garlic and cook 30 seconds. Stir in chipotle in adobo, tomatoes, lentils, peppers and stock and bring mixture to a boil. Reduce heat to low and simmer, stirring occasionally, for 20 minutes or until the mixture has thickened slightly.1 small chippotle in adobo, 14.5 ounces diced tomatoes, 1 cup lentils, 12 ounces roasted red peppers, 2 cups chicken stock
- Stir in parsley and serve in bowls1/4 cup flat leaf parsley
Delicious! I used canned lentils because I had them on hand and didn’t feel like going to the store and it was great. Thanks so much!!
Hey, thanks so much for commenting and the 5 stars! Much appreciated. Love your email address btw lol. Glad to know it worked with canned lentils….I saw some packaged lentils at Costco that I thought I might try also. Cheers!