Lentils with Red Pepper and Chorizo

(Vegetarian Variation Available Below)

This is one of those dishes that saves me again and again. I often make it in the morning, while the kitchen is still calm, before the day unravels into its usual rush. It simmers away gently while I clear breakfast plates or answer emails, filling the house with that warm, smoky smell of chorizo and peppers.

By evening, when we all tumble back through the door — hungry, tired, and usually talking over each other — dinner’s already sorted. All it needs is a quick reheat, a drizzle of olive oil, and maybe a few slices of toasted bread to scoop up the sauce.

It’s proper healthy comfort food, the kind that feels like a reward after a long day. My son always asks for seconds, which says it all.

Lentils with red Pepper and Chorizo

Serves 4 adults

Prep Time: 30 min

Make ahead cook time: 4 min after prep

Ingredients:

(olive oil, salt and pepper)

• 4 tablespoons olive oil

• 65 g diced chorizo (see bellow for V Variation)

• 1 large red pepper, chopped into 2 cm chunks (or 6 tablespoons frozen peppers)

• ½ large onion, chopped (or 3 tablespoons frozen onion)

• 2 cloves garlic, chopped (or 1 tablespoon frozen garlic)

• ½ carrot, finely chopped

• 5 cm celery stick, finely chopped (or replace the carrot and celery with 2 tablespoons frozen sofrito — the extra onion in it works too)

• 100 ml white wine

• 400 g chopped tomatoes

• 2 large potatoes, chopped into 2 cm chunks

• 650 g brown cooked lentils canned and rinsed (Spanish lentils are best)

• 750 ml boiled water

• 1 vegetable stock cube

• 1 bay leaf

  
  

Method:

• Warm the oil in a large pot over medium heat. Add the diced chorizo and cook for 3–4 minutes until it releases its red oil and starts to crisp slightly.

• Add the red pepper and cook for 4–5 minutes until it softens and starts to caramelise slightly — this adds a lovely sweetness to the dish.

• Add the remaining vegetables — onion, garlic, carrot, and celery (or sofrito). Stir and cook gently for another 5 minutes until everything is softened and smells delicious.

• Pour in the white wine and let it bubble for a minute to reduce slightly.

• Add the tomatoes, potatoes, lentils, boiled water, stock cube, and bay leaf. Season with salt and pepper, stir well, and bring to a gentle simmer.

• Cover and simmer for 25 minutes, stirring occasionally, until the potatoes are tender and the sauce has thickened slightly.

• Taste and adjust the seasoning if needed. Remove the bay leaf before serving.

Serving Tips:

I always finish this dish with a sprinkle of extra virgin olive oil on top — it brings out the smoky flavour of the chorizo beautifully.

A little grated Parmesan or Cheddar is lovely too, melting just slightly into the warm lentils.

Serve with crusty bread drizzled with olive oil to scoop up every bit of sauce, and add a fresh leafy salad on the side for balance.

I usually serve it with all of the above — it’s that kind of meal!

Make-Ahead Meals Steps:

This dish is perfect for preparing ahead.Just follow all the steps in the method, then let it cool completely.Once cooled, cover and store it in the fridge until you’re ready to serve.

When it’s time to eat, reheat gently until simmering — it only takes about 5 minutes.The flavours deepen overnight, so it often tastes even better like this.

Tips & Tricks:

• Use good chorizo. A small amount of Spanish quality chorizo makes all the difference — it gives the lentils that deep, smoky flavour.

• Frozen shortcuts are fine! Frozen onion, garlic, peppers or sofrito work beautifully and save time on busy mornings.

• Don’t skip the caramelised pepper. Letting the red pepper soften and colour slightly adds a lovely sweetness to balance the smoky chorizo.

• Keep it covered. Simmering with the lid on helps the potatoes cook evenly and keeps the lentils tender.

• Make it your own. Add a handful of spinach at the end, or swap the wine for a splash of sherry for a richer taste.

• Next-day magic. Like most stews, it’s even tastier the following day — ideal for an easy reheat lunch/dinner.

Variations:

• Bacon twist: Replace the chorizo with chopped bacon for a milder, smoky flavour — just make sure to brown it well at the start so it releases its fat and flavour.

• Vegetarian version: Skip the chorizo (or bacon) and add a teaspoon of smoked paprika for that same depth of flavour.

• Extra veg: Stir in a handful of spinach, kale, or chopped courgette during the last few minutes of cooking.

• Spicy kick: Add a pinch of chilli flakes or a dash of hot paprika if you like a little heat.

• No wine: Simply skip it — the lentils and chorizo have plenty of flavour on their own.

• Chunkier texture: Mash a few of the potatoes and lentils gently with the back of a spoon to thicken the sauce.

So there you have it — my Lentils with Chorizo and Red Peppers; A simple one-pot meal that’s full of flavour, easy to reheat, and loved by everyone at home — including the triathlete.

It’s one of those recipes that quietly earns a spot in your regular rotation — no fuss, just comforting, wholesome food that always hits the spot.

Happy Cooking!