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Lentil & Chorizo Stew with Saffron & Cinnamon
FOOD5217Ingredients
55Minutes
630Calories
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Ingredients
US|METRIC
8 SERVINGS
- 2 Tbsp. extra-virgin olive oil
- 1 onion (large, medium dice)
- 2 large garlic cloves (minced)
- 1/2 lb. spanish chorizo (thinly sliced)
- 1/4 tsp. saffron (pure, crushed with a mortar and pestle)
- 1 tsp. ground coriander
- 1/2 tsp. ground cinnamon
- 1/2 tsp. ground ginger
- 14 oz. roasted tomatoes (preferably Muir Glen, or regular canned diced tomatoes)
- 1 red bell pepper (medium dice)
- 1 yellow bell pepper (medium dice)
- 2 cups lentils (brown Spanish, padrina or French green lentils, puy, cooked until tender)
- 2 cups dried chickpeas (soaked overnight and cooked until tender, or 2 14-ounce cans, rinsed and drained)
- 6 cups chicken stock (low-sodium commercial)
- extra-virgin olive oil (for drizzling)
- cilantro leaves (for garnish, optional)
- crusty bread (for serving)
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NutritionView More
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630Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories630Calories from Fat200 |
| % DAILY VALUE |
| Total Fat22g34% |
| Saturated Fat5g25% |
| Trans Fat |
| Cholesterol30mg10% |
| Sodium690mg29% |
| Potassium1430mg41% |
| Protein36g |
| Calories from Fat200 |
| % DAILY VALUE |
| Total Carbohydrate74g25% |
| Dietary Fiber25g100% |
| Sugars11g |
| Vitamin A20% |
| Vitamin C90% |
| Calcium10% |
| Iron45% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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