Rinse lentils. In a small pot, simmer lentils in water until just tender, 16-18 minutes; drain.
Meanwhile, cook rice in salted water until tender; drain if needed.
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.
In a skillet, cook chorizo until browned and fat renders, 4-5 minutes. Add onion and cook 3 minutes.
Stir in the roasted red pepper, cooked lentils, and cooked rice. Season with smoked paprika and black pepper; toss until hot.
Finish with chopped parsley and serve.
Estimated macros per portion
24 gProtein
63 gCarbohydrates
20 gFat
11 gFiber
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