argentine

Chorizo and Lentil Rice with Roasted Red Pepper

Name: Chorizo and Lentil Rice with Roasted Red Pepper
Yield: 1 serving
Cuisine: argentine
Ingredients: 77 g fresh chorizo sausage, sliced; 44 g brown lentils, dry; 40 g white rice, dry; 57 g yellow onion, diced; 73 g roasted red pepper (jarred), sliced; 4 g olive oil; 2 g smoked paprika; 8 g fresh parsley, chopped; 1 g black pepper

This roasted dish pairs fresh chorizo sausage, sliced with brown lentils, dry, white rice, dry and roasted red pepper, sliced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced High satiety Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

30 g Protein

73 g Carbohydrates

27 g Fat

9 g Fiber

Chorizo and Lentil Rice with Roasted Red Pepper

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

77g fresh chorizo sausage, sliced 254 kcal
44g brown lentils, dry 155 kcal
40g white rice, dry 146 kcal
57g yellow onion, diced 23 kcal
73g roasted red pepper (jarred), sliced 23 kcal
4g olive oil 35 kcal
2g smoked paprika 6 kcal
8g fresh parsley, chopped 3 kcal
1g black pepper 3 kcal

Cooking instructions

brown lentils
Rinse lentils. In a small pot, simmer lentils in water until just tender, 16-18 minutes; drain.
white rice
Meanwhile, cook rice in salted water until tender; drain if needed.
roasted red pepper (jarred)
For a fresh pepper option, halve and deseed about 100 g fresh red bell pepper. Roast cut-side down at 220C (425F) for 20-25 minutes, until softened and well charred in spots. Let cool slightly, peel if desired, then slice. Alternatively, use 73 g drained jarred roasted red pepper.
fresh chorizo sausageyellow onion
In a skillet, cook chorizo until browned and fat renders, 4-5 minutes. Add onion and cook 3 minutes.
brown lentilswhite riceroasted red pepper (jarred)smoked paprikablack pepper
Stir in the roasted red pepper, cooked lentils, and cooked rice. Season with smoked paprika and black pepper; toss until hot.
fresh parsley
Finish with chopped parsley and serve.