Chorizo Lentils

Smoky chorizo, tender lentils, and hearty greens come together in this one-pot meal that’s equal parts comforting and nourishing. It’s the kind of recipe that builds flavor as it simmers and tastes even better the next day—perfect for easy dinners or meal prep throughout the week.

Serves: 4 | Time: 1 hour 15 minutes

Ingredients

• 2 Tbsp olive oil

• 1/2 lb (8 oz) ground chorizo [1]

• 1/2 onion, chopped

• 1 Tbsp tomato paste

• 3 cloves (1 Tbsp) garlic, minced

• 2 tsp smoked paprika

• 1 tsp cumin

• Salt and pepper, to taste

• 1/2 cup red wine

• 2 cups chicken broth

• 1 cup lentils, rinsed

• 2 bay leaves

• 1 bunch (~1/4 lb) collard greens, stems removed and thin sliced

• 1 Tbsp red wine vinegar

Instructions

1. Prep all vegetables to the specifications above.

2. Cook the chorizo.

   1. In a large pot, heat oil on medium-high.

   2. Add the chorizo and break up chunks as it cooks, about 5 minutes or until browned.

   3. Remove meat from pot. Set aside the chorizo but keep the pot and rendered fat.

3. Using the same pot, reduce heat to medium. Add onion and sauté until softened, about 5 minutes.

4. Add garlic, smoked paprika, cumin, salt, and pepper. Cook until fragrant, about 1 minute.

5. Add tomato paste. Mix well.

6. Add wine. Simmer until reduced by half. About 5-7 minutes.

7. Add chicken broth, lentils, and bay leaves. Raise heat to medium-high and bring to a boil.

8. Add the cooked chorizo. Mix well.

9. Reduce heat to a simmer and cover. Stir occasionally until lentils are mostly cooked, about 25 minutes.

10. Remove the bay leaves.

11. Add the collard greens [2] and cover. Stir occasionally until lentils are fully cooked and collard wilted, about 5-10 minutes.

12. Add red wine vinegar. Mix well.

13. Serve and enjoy!

Notes

[1] Check ingredients list and label for allergens. Different brands may contain milk, wheat, or soy products.

[2] May need to add collard greens in batches. As it wilts, it will make more room in the pot.