Spicy Lentils With Chorizo

• 1 tablespoon olive oil
• 1 cup finely chopped onion
• 3/4 cup crumbled Spanish chorizo sausage (about 3 ounces)
• 1/2 cup finely chopped carrot
• 1/3 cup finely chopped red bell pepper
• 2 garlic cloves, minced
• 3 cups water
• 3 cups fat-free, less-sodium chicken broth
• 2 cups dried lentils
• 1 3/4 cups (1/2-inch) cubed Yukon gold potato
• 1 1/2 cups chopped tomato
• 2 teaspoons hot pepper sauce
• 1/2 teaspoon salt
• 1/2 cup (2 ounces) grated fresh Parmesan cheese

1. Heat olive oil in a Dutch oven over low heat. Add onion, Spanish chorizo, carrot, red bell pepper, and garlic; cook 10 minutes or until tender, stirring frequently. Add water, chicken broth, lentils, potato, chopped tomato, and pepper sauce; bring to a boil. Reduce heat, and simmer 30 minutes or until lentils are tender. Stir in salt. Sprinkle with Parmesan cheese.

olive oil, onion, crumbled spanish chorizo sausage, carrot, red bell pepper, garlic, water, chicken broth, dried lentils, gold potato, tomato, hot pepper, salt, parmesan cheese

Taken from www.myrecipes.com/recipe/spicy-lentils-with-chorizo (may not work)