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Chorizo Lentils

Spicy Chorizo lentils are delicious to add to a veggie bowl, burritos, tacos. Lentils make a simple meat substitute and are healthy and delcious at the same time.
Prep Time5 mins
Cook Time10 mins
Course: Main Course
Cuisine: Mexican
Keyword: beans, lentils
Servings: 4
Author: Shelly Hughes


  • 3 cup Cooked green lentils Can use canned lentils or precook green lentils
  • 2 tbsp tomato paste
  • 4 garlic cloves, minced
  • 2 tbsp tamari substitute with soy sauce
  • 1/2 tsp black pepper
  • 2 tsp apple cider vinegar substitute with rice wine vinegar
  • 1/4-1/2 cup water for oil free saute
  • 1/4 cup Chorizo Seasoning

Chorizo Seasoning

  • 1 tbsp chili powder
  • 1/4 tsp red pepper flakes
  • 2 tsp smoked paprika
  • 1/2 tsp cumin
  • 1/4 tsp oregano
  • 1/8 tsp cayanne pepper optional


  • If you are using dry lentils, cook the lentils first. Add one cup of lentils to 3 cups of water in a pan and bring to a boil. Once the lentils are boiling reduce the heat to a low simmer, add the lid and cook for about 30-40 minutes until the lentils are tender but not mushy. Drain the lentils and remove and excess liquid.
    Make the lentils in advance, or using canned lentils will reduce the cooking time.
  • To a hot pan add in the minced garlic with a 1-2 tbsp of water and saute for about 1 minute.
  • Add in the tomato paste and stir with garlic for about 1 minute. You can add in a small amount of water if it begins to stick.
  • Add in the chorizo seasoning and stir together for about 20-30 seconds. Add in 1-2 tbsp if it starts to stick. You can start to smell the aroma of the seasoning.
  • Add in the cooked lentils and the tamari and apple cider vinegar and mix together. Add in 1/4 cup of water. Let cook for about 5-7 minutes. Ready to serve when most of the liquid is absorbed.