This is an easy stew (or mulligan) often made with leftovers in the fridge. It is flexible, delicious and very healthy. It is also compliant with slow carb and Pesco Mediterranean diets.
14.5ouncesdiced tomatoesCanned (I like Rotel) or fresh
1cuplentilsred or brown
12ouncesroasted red pepperschopped
2cupschicken stockor water
¼cupflat leaf parsleychopped
sour creamoptional (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