spanish

Mountain Lentils with Chorizo and Cabbage

This simmered dish pairs spanish chorizo with brown lentils, green cabbage and onion. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Easy

Balanced High satiety

Set your calorie target 650 kcal

300 kcal 2000 kcal

Build a meal plan

Estimated macros per portion

38 g Protein

63 g Carbohydrates

28 g Fat

14 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

9g extra-virgin olive oil 80 kcal
73g onion (diced) 29 kcal
5g garlic clove (minced) 15 kcal
0.91 tsp (2g) smoked paprika 6 kcal
64g spanish chorizo (cured, sliced) 211 kcal
73g brown lentils (dry) 257 kcal
454g low-sodium chicken broth 27 kcal
109g green cabbage (shredded) 27 kcal
5g sherry vinegar 1 kcal
0.23 tsp (0g) salt 0 kcal
0.23 tsp (0g) black pepper 1 kcal

Cooking instructions

extra-virgin olive oilonion (diced)garlic clove (minced)smoked paprikabrown lentils (dry)
Rinse the lentils. In a small pot, warm olive oil over medium heat and saute onion 4 minutes. Add garlic and smoked paprika for 20 seconds.
spanish chorizo (cured
Add the sliced chorizo and cook 2 minutes to render some fat.
brown lentils (dry)low-sodium chicken broth
Stir in the lentils and pour in the broth. Bring to a boil, then reduce to a gentle simmer.
brown lentils (dry)green cabbage (shredded)
Simmer 20 minutes, stirring occasionally. Add the shredded cabbage and continue simmering 10-12 minutes until lentils are tender and cabbage is soft.
saltblack pepper
Taste and adjust with salt and black pepper. Rest 5 minutes off heat for the stew to thicken.
extra-virgin olive oilsherry vinegar
Serve warm, with a splash of sherry vinegar if you want extra brightness.