Spicy chorizo, tender butternut squash, lentils, tomatoes, chipotle peppers, and an abundance of Mexican flavors make this Chorizo Lentil Stew a thick and hearty chili-like stew that the whole family enjoys.
Are you a fan of lentils? In full disclosure, they’ve never been a favorite for me, but this stew did a terrific job of convincing me to try them again. Sean really likes lentils (and I rarely think to cook them), so when I saw this recipe in Megan Keno’s Cast Iron Gourmet cookbook, I knew it would be a hit with most of my family.
I figured I could always grab something different if I didn’t care for it. (I’m nothing if not honest, right?) I’m thrilled to tell you that this was a two thumbs up immediate favorite and I happily ate a bowl full of this Chorizo Lentil Stew.
What are lentils?
Lentils are legumes along with other types of beans. However, compared to other varieties of dried beans, lentils are fairly quick and easy to prepare. They do not require soaking time and they readily absorb flavors from foods and seasonings with which they are cooked. Lentils are high in nutritional value and are available throughout the year.
I have several more recipes flagged in the Cast Iron Gourmet and can hardly wait to try them all. From Sweet and Spicy Pineapple Braised Pork Ribs to Goat Cheese Stuffed Chicken Thighs, Apricot Orange Cornmeal Cake to Roasted Pears with Chardonnay Caramel Sauce, this cookbook is filled with fuss-free easy recipes that sound much fancier than they are.
Here are a few more of our favorite stews: The Best Green Chile Stew, Corned Beef and Cabbage Stew, Philly Cheesesteak Stew, Hearty Mexican Beef and Vegetable Stew, and Applewood Smoked Sausage Stew. These are hearty, easy to make recipes that are sure to warm you up on the chilliest of nights.
Looking for more recipes that include lentils? Indian Spiced Lentils, Pressure Cooker Lentil Orzo Soup, Vegan Bolognese, and Vegetable Soup with Lentils and Greens are all hearty meals that include this nutrition packed legume.
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 medium red onion, about 1 cup chopped into 1/2-inch pieces
- 3 cloves garlic, minced
- 2 cups butternut squash, cut into 1/2-inch pieces
- 8-9 ounces chorizo pork sausage
- 28 ounces crushed tomatoes
- 2-3 chipotle peppers in adobo sauce, about 2 tablespoons minced
- 15 ounces canned black beans, drained
- 3 1/2 cups chicken stock
- 1 cup dried green lentils
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- toppings: chopped cilantro or sour cream (optional)
In a large pot, melt the butter and oil together over medium-high heat. Add the onion, garlic, and butternut squash. Cook, stirring frequently, until the onions are soft and fragrant, about 5 minutes.
Push the squash to the sides of the pot and add the chorizo to the center. Break the chorizo into small pieces and continue cooking for about 10 minutes, until browned. Stir to combine with the squash after it begins to brown.
Add the tomatoes, chipotle peppers, beans, chicken stock, lentils, cumin, and chili powder. Stir everything together and bring to a boil. Reduce heat to simmer and cover with lid. Cook until the lentils and the squash are soft, about 40-45 minutes.
Scoop into bowls and add the toppings of your choice. Enjoy!