Lentil Chorizo Stew

Lentil Chorizo Stew

with Crispy Tortillas

Read more

Hearty lentils and smoky chorizo combine for a soup with a Mexican kick. Finish it off with a sprinkling of pickled radish for some tang and serve with warm tortilla strips to soak up the yummy broth. Its a fiesta in your mouth!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 g

Chorizo Sausage, uncased


1 can

Lentils, canned

6 piece

Flour Tortillas, 6-inch


4 piece


1 unit


1 tbsp

Mexican Seasoning

113 g

Red Onion

7 g


2 tbsp

White Wine Vinegar


1 unit

Vegetable Broth Concentrate

¼ cup

Feta Cheese


200 g

Green Bell Pepper

1 box

Crushed Tomatoes

Not included in your delivery

1 tsp


2 tbsp


¼ tsp


¼ tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories890 kcal
Fat48 g
Saturated Fat14 g
Carbohydrate92 g
Sugar15 g
Dietary Fiber15 g
Protein40 g
Cholesterol10 mg
Sodium2840 mg
Instructionsarrow up iconarrow up icon
download icondownload icon

Before starting, preheat the oven to 425°F and wash and dry all produce. Peel, then cut onion into 1/2-inch pieces. Core, then cut pepper into 1/2-inch pieces. Thinly slice radish into rounds. Stack, then slice tortillas into 1/4-inch strips. Roughly chop parsley. Cut lime into wedges.


Add vinegar, 1/4 cup water and 1 tsp sugar (dbl both for 4 ppl) to a small bowl. Stir to combine. Add radish and toss to coat. Season with 1/2 tsp salt (dbl for 4 ppl). Transfer cold pickled radish to the fridge. Set aside.


Heat a large pot over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl) then chorizo, onions and peppers. Cook, breaking up chorizo into smaller pieces, until no pink remains, 5-6 min**. Add half the Mexican spice seasoning. Stir to coat, 1 min.


Add the lentils, including the can liquid, crushed tomatoes, broth concentrate and 1/2 cup water (dbl for 4 ppl) to the pot. Cook, stirring occasionally, until peppers are softened, 6-8 min.


While the stew cooks, toss the tortilla strips and remaining Mexican Seasoning with 1 tbsp oil (dbl for 4 ppl) on a baking sheet. Bake, in middle of oven, until golden and crisp, 6-7 min.


Divide the chorizo stew between bowls. Crumble over feta cheese, then top with pickled radish, tortilla strips and parsley. Squeeze over a lime wedge, if desired.