Mexican Chorizo Lentil Stew Recipe

Mexican Chorizo Lentil Stew in a Dutch oven

Mexican Chorizo Lentil Stew Recipe

This is the most soul-warming stew you'll find! Chock full of spicy Mexican Chorizo, green lentils, chunks of potatoes and flavored with cumin. It's a straight forward recipe to make and great to take the edge off a chilly day! Prep tip: I chop all my vegetables in a mini chopper that cuts lots of time out of the vegetable chopping!

Course Main Course

Cuisine American

Prep Time 10

Cook Time 50

Total Time 1

Servings cups stew

Calories 293kcal

Author Toni Dash

Ingredients

1 teaspoon Vegetable Oil
14- ounces ground Mexican Chorizo
1 medium Yellow Onion , peeled and chopped
2 medium-large Garlic Cloves , peeled and diced
2 medium Carrots , peeled and sliced
1 large Celery Stalk , rinsed and chopped
1 medium Red Bell Pepper , seeded and chopped
1 teaspoon ground Cumin
8- ounces Russet Potato (s), peeled and cubed
1 14.5- ounce can Diced Tomatoes
2 cups dried Green Lentils
8 cups Low Sodium Chicken Broth/Stock
Kosher Salt and ground Black Pepper to taste
Garnish suggestions: Mexican Crema , chopped cilantro leaves, lime wedges for a squeeze into the stew

Instructions

Heat the vegetable oil in a Dutch oven or heavy stock pot over medium-high heat. Add the chorizo and brown, breaking it apart while cooking to make small pieces. Remove from the pan after it has browned (2-3 minutes).
Add the onion to the pan and saute until it becomes translucent (3-4 minutes); scraping any browned bits from the bottom of the pan. Add the garlic, carrots, celery, red pepper and cumin to the pan; continue to saute to soften the vegetables (2-3 minutes).
Add the potatoes to the pot; toss to coat with the other vegetables. Add the can of diced tomatoes, lentils, chicken broth/stock and the chorizo. Bring the pot to a boil, than reduce heat to simmering, cover and cook for 40 minutes or until the lentils and potatoes are cooked through.

Nutrition