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A white bowl of chunky lentils, chorizo and sun-dried tomatoes, ready to go.
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Lentils, chorizo and sun-dried tomatoes

Prepare an easy lunch, choose this lentil, chorizo and sun-dried tomatoes recipe... Delicious, healthy, quick and yummy. It is all you really need in a meal.
Course Dinner, Lunch, Main Dish, Salad, Side Dish
Cuisine European Cuisine, Mediterranean
Keyword gluten-free meal, lentil salad, quick work lunch
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 servings
Calories 485kcal

Equipment

  • chopping board
  • knife
  • pot

Ingredients

  • 250 g chorizo
  • 250 g lentils (dry, continental version)
  • 1/2 butternut squash (baked)
  • 1/2 red pepper (pickled, or fresh)
  • 10 sprigs parsley (or coriander) (fresh)
  • 8-10 pieces tomatoes (sun-dried, oil drained)
  • 2-3 tbsp balsamic vinegar
  • 1-2 tbsp olive oil (optional)
  • pepper (freshly ground) to taste

Instructions

  • Preheat the oven at 190°C/375F.
  • Wash and chop the butternut squash. Of course, you can add other veggies too if you fancy. Place in a tray and roast for 20-25 min.
  • While the butternut squash is roasting, slice the chorizo and pan fry for about 8-10 min. Take out on kitchen towel and tap to remove most of the oil. Leave this out if you want it vegetarian.
  • Wash thoroughly the lentils and cook according to the pack instructions. Cook al dente as the lentils are extra nice if they are left a little crunchy. I don't like them mushy.
  • Peel and slice the onion. Place in the serving dish along with the sausages and the chopped sun-dried tomatoes.
  • When the butternut squash has softened, take out and add to the onion and the sausages.
  • Chop some parsley, add the cooked and drained lentils. Grind some pepper to taste, add some salt although I do not think there is need for any salt as sausages are fairly salty. We did say healthy, right?
  • Drizzle the balsamic vinegar (add some olive oil if you wish - I love the balsamic vinegar and olive oil combination to this type of salad-type food)

Notes

Lately, I have purchased from a wholefoods store mixed pepper corns. The best choice ever. The flavours.... oh, amazing ?.
A close-up of the lentils, chorizo and tomatoes meal, all ready to taste.
Lentils- when it comes to those, there are quite a few options out there. This recipe asks for those ones that cook nicely and don’t become all mushy like the red split ones which I love but wouldn’t use in this type of recipe.
This is more like a salad type of dish and not a casserole so best to chose green or continental lentils. Split peas or the big yellow ones will also work well here.
You can replace the butternut squash with swede, carrots, parsnip, peppers, aubergines, cauliflower or even a mix of those.
Also, if you don't fancy doing any roasting, mushrooms, broccoli, spinach, kale, cavolo Nero or any leaves could also be used which you should pan cook rapidly.
A good tip here: whenever you roast veggies put few extra or if you have any leftover is a perfect scenario for a dishes like this.
Of course, you can leave the sausages out if you want this to remain a vegetarian or use a side dish to any meat.
It's quick and truly delicious. Take my word for it. 

Nutrition

Calories: 485kcal | Carbohydrates: 51g | Protein: 27g | Fat: 19g | Saturated Fat: 6g | Cholesterol: 39mg | Sodium: 759mg | Potassium: 981mg | Fiber: 21g | Sugar: 5g | Vitamin A: 10906IU | Vitamin C: 45mg | Calcium: 83mg | Iron: 7mg