Best 5 Chorizo Sausage Mushrooms And Lentils Recipes

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Chorizo sausage, mushrooms, and lentils are a delicious and versatile combination that can be used to create a variety of flavorful dishes. From hearty stews and soups to hearty skillet meals and flavorful pasta dishes, these three ingredients can be combined in countless ways to create meals that are both satisfying and delicious. Whether you're looking for a quick and easy weeknight dinner or a special occasion meal, there's a recipe out there using chorizo sausage, mushrooms, and lentils that is sure to fit the bill.

Check out the recipes below so you can choose the best recipe for yourself!

LENTILS WITH CHORIZO



Lentils with Chorizo image

This is a quick, easy Mexican dinner. Serve with warm tortillas.

Provided by Sherbear1

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas     Lentil Soup Recipes

Time 50m

Yield 5

Number Of Ingredients 13

½ pound dry lentils
1 cube chicken bouillon
½ (1 pound) Mexican chorizo, casing removed and meat crumbled
6 slices bacon
1 Roma (plum) tomato, diced
1 tomatillo, diced
1 small white onion, diced
2 cloves garlic, minced
½ cup water
½ bunch cilantro, chopped
⅛ teaspoon cumin
5 teaspoons crumbled cotija cheese, divided
5 teaspoons sour cream, divided

Steps:

  • Rinse lentils; place in large pot. Pour enough water into the pot to cover the lentils by 2 inches; add the chicken bouillon cube to the pot. Bring to simmer; cook until lentils are just tender, about 20 minutes.
  • While lentils are cooking, heat a large skillet over medium-high heat. Cook chorizo until brown, 10 to 15 minutes. Remove from pan. In the same pan, lightly fry bacon until cooked but still soft, about 5 minutes. Remove bacon, leaving drippings in pan. Chop bacon.
  • Cook the tomato, tomatillo, onion, and garlic in the bacon fat until soft, about 5 minutes. Stir in the water and cilantro; transfer mixture to a blender. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the mixture moving before leaving it on to puree until smooth.
  • Stir the pureed vegetables, cooked chorizo, cooked bacon, and cumin into the lentils and cooking water. Stir over medium heat until hot, about 5 minutes. Serve in bowls; top each bowl with a teaspoon of cotija cheese and a dollop of sour cream.

Nutrition Facts : Calories 528.3 calories, Carbohydrate 27.2 g, Cholesterol 67.9 mg, Fat 35.1 g, Fiber 9.6 g, Protein 26.5 g, SaturatedFat 12.8 g, Sodium 1078.2 mg, Sugar 3.4 g

CHORIZO SAUSAGE, MUSHROOMS AND LENTILS



Chorizo Sausage, Mushrooms and Lentils image

This is a hearty and tasty one-pot meal, and is especially delicious served with crusty bread or mashed potato.

Provided by Daydream

Categories     Pork

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 17

1 tablespoon olive oil
250 g streaky bacon, diced
1 onion, finely chopped
1 carrot, finely chopped
1 stalk celery, finely diced
1 leek, trimmed and finely chopped
2 bay leaves
1 -2 teaspoon fresh soft thyme leaves
4 garlic cloves, crushed
400 g fresh mushrooms, sliced
600 g fresh chorizo sausages
1/2 cup red wine
2 cups beef stock
2 (400 g) cans brown lentils, drained and rinsed
1 bunch english spinach, roughly chopped
4 tablespoons fresh parsley, chopped
salt & freshly ground black pepper

Steps:

  • Heat the oil in a heavy based saucepan. Add the bacon and cook over medium heat until it is golden and has released its fat.
  • Add the onion, carrot, celery, leek, bay leaves, thyme and garlic to the pan and cook 8 to 10 minutes, stirring from time to time. Add the sliced mushrooms, and cook a few more minutes until mushrooms have softened.
  • Meanwhile, brown the sausages, then cut them into 1/2 inch pieces.
  • Add the wine, stock and sausages to the pan and bring to the boil.
  • Reduce heat and simmer the mixture for 20 minutes. Give it a stir from time to time, and add a little more red wine or stock if necessary.
  • At the end of this time, add the lentils.
  • Fold in the spinach and parsley and cook until wilted.
  • Season to taste with salt and pepper, and serve piping hot.

Nutrition Facts : Calories 2573.8, Fat 156.2, SaturatedFat 56.1, Cholesterol 321.9, Sodium 4942.8, Carbohydrate 141.7, Fiber 65.2, Sugar 8.7, Protein 142.5

LENTILS WITH CHORIZO SAUSAGE



Lentils With Chorizo Sausage image

I love lentils! I like this recipe more than the other lentils and chorizo recipe I submitted, because the flavors are blended much better. Translated from "Atrévete a cocinar" by Karlos Arguiñano. NOTES: (1) Original measurements are 1 tumber-glass full (or two deciliters) for the lentils, and a tsp is literally a teaspoon, like what you use to stir your coffee. This author doesn't split hairs when it comes to measurement and doesn't recommend graduated containers or scales to cook. (2) As always, if you find the lentils are getting thick, add more water. If you don't have a pressure-cooker, the amount of water needed will increase from 6 dL to 1 L (or 3 tumblers to 5 tumblers), and the cooking time increases from 6-8 minutes to 40-45 minutes.

Provided by Valeria

Categories     Stew

Time 20m

Yield 2 serving(s)

Number Of Ingredients 9

225 g brown lentils
100 g chorizo sausage
1 medium onion
1 large carrot
4 garlic cloves
3/4 liter cold water
1/2 teaspoon paprika
1 bay leaf
salt

Steps:

  • Place lentils in pressure-cooker. Peel carrot, onion and garlic cloves. Add vegetables, whole, to pressure-cooker along with bay leaf.
  • Cut chorizo into four pieces and add to cooker. Add cold water, salt to taste and paprika, bring to boil, uncovered.
  • When it starts to boil, place pressure-cooker cover and seal. When the pressure-indicator rises let cook 8 minutes.
  • Turn off heat, carefully move handle to safe position to eliminate pressure. Wait for all steam to clear and open.
  • Discard bay leaf. Transfer onion, carrot and garlic to hand-blender receptacle and blend with hand blender. Return pureed vegetables to lentils, mix well and serve.

Nutrition Facts : Calories 673, Fat 20.6, SaturatedFat 7.4, Cholesterol 44, Sodium 659.5, Carbohydrate 79.8, Fiber 36.4, Sugar 6.4, Protein 42.4

SAUSAGES WITH LENTILS & MIXED MUSHROOMS



Sausages With Lentils & Mixed Mushrooms image

Simple & Satisfying Grub.Pure Comfort On A Plate...Food That Gives You A Great Big Hug!!

Provided by JonPaul

Time 55m

Yield Serves 2

Number Of Ingredients 0

Steps:

  • pour the oil into a COLD,heavy bottomed pan,add the sausages,turn on the heat and,when the sausages start to sizzle,adjust your hob to maintain that heat setting.this avoids the sausages splitting.turn to brown on all sides.
  • remove the sausages & add the bacon/pancetta to the pan.stir until it starts to colour & the fat runs then add the diced veg/garlic & continue to stir for a few minutes.
  • add the lentils,herbs & mushrooms & turn to coat everything in the flavoured oil for a couple of minutes.return the sausages to the pan & add the stock.bring to the boil,cover with a tight fitting lid & turn down to a gentle simmer.stir occasionally.
  • after 15/20 minutes of simmering,remove the lid,stir,taste & add salt/pepper to taste.replace the lid & simmer for a further 10/15 mins.after the end of the cooking time virtually all of the liquid should have been absorbed & the lentils still al denté.if not,remove the lid & boil to reduce.
  • serve with crusty bread & a glass or two of chilled pinot noir

SAUSAGE AND LENTILS



Sausage and Lentils image

A simple dish with a distinct flavor that will leave you craving more. Lentils are cooked with Polish sausage and cumin to make a fast and satisfying meal that is ready in under 30 minutes with minimal effort. Use any type of sausage - I have used bratwurst, chorizo and leftover hot links as well.

Provided by your mom

Categories     Everyday Cooking

Time 25m

Yield 4

Number Of Ingredients 6

3 cups water
1 cup dried lentils
½ cup chopped onion
8 ounces fully cooked kielbasa or Polish sausage, sliced
1 teaspoon ground cumin
salt and pepper to taste

Steps:

  • Combine water, lentils and onion in a saucepan over medium heat. Bring to a boil, and cook for about 15 minutes. Add sliced sausage, and season with cumin, salt and pepper. Simmer until lentils are tender, about 5 to 10 more minutes.

Nutrition Facts : Calories 324.7 calories, Carbohydrate 27.9 g, Cholesterol 37.4 mg, Fat 16.1 g, Fiber 9.9 g, Protein 18.1 g, SaturatedFat 5.3 g, Sodium 522 mg, Sugar 4 g

Tips:

  • Use high-quality ingredients: Fresh, flavorful ingredients will make all the difference in this dish. Look for plump, firm mushrooms, hearty lentils, and a good quality chorizo sausage.
  • Don't overcrowd the pan: When cooking the mushrooms, be sure to give them enough space to brown properly. If you overcrowd the pan, they will steam instead of browning.
  • Cook the lentils until they are tender but still hold their shape: Lentils should be cooked until they are tender but still have a slight bite to them. Overcooked lentils will become mushy.
  • Season the dish to taste: Be sure to taste the dish before serving and adjust the seasonings as needed. You may want to add more salt, pepper, or chili powder.
  • Serve the dish with your favorite sides: This dish can be served with a variety of sides, such as rice, pasta, or salad.

Conclusion:

This chorizo sausage, mushrooms, and lentils dish is a delicious and hearty meal that is perfect for a weeknight dinner. It is easy to make and can be tailored to your own taste preferences. With its combination of protein, fiber, and vegetables, this dish is a healthy and satisfying option that will leave you feeling full and satisfied.

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