Lentil and Chorizo Stew (Mexican Style, Low Carb)

5 from 6 votes

Mexican lentil and chorizo stew with chipotle and roasted red peppers. A cheap, filling, slow carb dinner made from pantry staples.

Prep Time10

Cook Time35

Course: dinner

Cuisine: American, Mediterranean, Mexican

Meat & Poultry: chorizo

Servings: people

Calories: 446kcal

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 crumbly and cooked through, 5 to 7 minutes (160°F).
2 Tablespoons Olive oil, 1 onion, 1 pound fresh Mexican 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 chipotle 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 bowls
1/4 cup flat leaf parsley

Notes:

Sour cream can be added to mitigate the heat if your stew is too spicy (sour cream is not slow carb however)
For brown lentils: simmer 25 to 30 minutes and add ½ cup more stock if needed