Go Back
+ servings
Plate of chorizo bolognese with lentils on top of spaghetti
Print

Chorizo Bolognese with Lentils

Chorizo Bolognese with lentils is a simple 30 minute lightly spiced quick healthy lentil chorizo dinner recipe.
Course Dinner
Cuisine European
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 411kcal
Author Neil

Ingredients

  • 120 g Spanish chorizo finely chopped
  • 1 large onion finely diced
  • 1 carrot grated
  • 75 g button mushrooms sliced
  • 100 g red split lentils
  • 600 ml vegetable stock
  • 2 tbsp tomato paste
  • 400 g can chopped tomatoes
  • 3 cloves garlic crushed
  • 1/2 tsp red chilli flakes
  • Pinch of mixed herbs
  • Freshly ground salt and pepper
  • 150 g whole wheat spaghetti
  • Freshly grated Parmesan

Instructions

  • In a large casserole pot or pan heat the chorizo to release its juices then remove the chorizo with a slotted spoon but leave the juices in the pot. 2 - 3 minutes.
  • Add the onion, carrot and mushrooms and sweat these in the chorizo fat until softened for about 4 - 5 minutes.
  • Stir in the lentils, vegetable stock, tomato puree, tinned tomatoes, crushed garlic, chilli flakes and herbs.
  • Bring to a simmer for about 20 minutes. Check and stir regularly in case mixture needs a little extra water. Be careful you don’t overcook the lentils. You want them to be al-dente.
  • Meanwhile, whilst Bolognese is simmering cook spaghetti in boiling, salted water for 10 – 15 minutes then drain.
  • Once the Bolognese is ready stir the cooked chorizo sausage pieces back in and season to taste.
  • Cook spaghetti in boiling, salted water for 10 – 15 minutes, drain.
  • Divide spaghetti between plates, top with the Chorizo Sausage Bolognese and sprinkle with the Parmesan cheese.

Nutrition

Calories: 411kcal | Carbohydrates: 56g | Protein: 21g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 44g | Trans Fat: 2g | Cholesterol: 26mg | Sodium: 1198mg | Potassium: 865mg | Fiber: 10g | Sugar: 7g | Vitamin A: 3180IU | Vitamin C: 16.2mg | Calcium: 78mg | Iron: 5.1mg