Lentils, chorizo and sun-dried tomatoes

Ramona's Cuisine -


Prepare an easy lunch, choose this lentils, chorizo and sun-dried tomatoes recipe… Delicious, healthy, all you need in a meal.


☆☆☆☆☆ 0 votes

4 people
10 Min
10 Min
Stove Top


  • ·
    250 g chorizo
  • ·
    250 g lentils (dry, continental version)
  • ·
    1/2 butternut squash (baked)
  • ·
    1/2 red pepper (pickled, or fresh)
  • ·
    10 springs parsley (or coriander) (fresh)
  • ·
    8-10 pieces tomatoes (sun-dried, oil drained)
  • ·
    2-3 tbsp balsamic vinegar
  • ·
    1-2 tbsp olive oil (optional)
  • ·
    pepper (freshly ground) to taste

How to Make Lentils, chorizo and sun-dried tomatoes


  1. Preheat the oven at 190 C.
  2. Wash and chop the butternut squash. Of course you can add other veggies too if you fancy. Place in a tray and roast for 20-25 min at 200 C.
  3. While the butternut squash is roasting, slice the chorizo and pan fry for about 8-10 min. Take out on kitchen towel and tap to remove most of the oil. Leave this out if you want it vegetarian.
  4. Wash thoroughly the lentils and cook according to the pack instructions. Cook al dente as the lentils are extra nice if they are left a little crunchy. I don't like them mushy.
  5. Peel and slice the onion. Place in the serving dish along with the sausages and the chopped sun-dried tomatoes.
  6. When the butternut squash has softened, take out and add to the onion and the sausages.
  7. Chop some parsley, add the cooked and drained lentils. Grind some pepper to taste, add some salt although I do not think there is need for any salt as sausages are fairly salty. We did say healthy, right?
  8. Drizzle the balsamic vinegar (add some olive oil if you wish - I love the balsamic vinegar and olive oil combination to this type of salad-type food)

Printable Recipe Card

About Lentils, chorizo and sun-dried tomatoes

Course/Dish: Pork
Main Ingredient: Rice/Grains
Regional Style: Mediterranean
Other Tags: Quick & Easy Healthy

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