Slow Cooker Chorizo and Lentils
I have a serious confession for today’s recipe. I have been working hard to take better photos of my dishes. You eat with your eyes as well as your mouth (wait… mental image…. yikes… but you know what I mean.) and I really wanted to make the dishes look more appealing.
There is no way that this dish can be photographed without looking a bit… well… like poo. It is the nature of the dish. And rather than make you recoil at the sight of it, I opted for the text based photo.
But you really may love the dish. Its super tasty and unbelievably easy. And it has exactly 4 ingredients. Maybe 5 if you add boullion in place of stock. And its a set it and forget it type of meal. Perfect for busy days, and hot days when you don’t want to heat the kitchen.
I serve mine with rice, so I guess that’s 6 ingredients, but still.
You can use a slow cooker, or if you forget to take the sausage out of the freezer like I do (a lot), you can also use an Instant Pot and cook on the Manual setting for 30 minutes. Then let it manually depressurize about 15 minutes.
Its really, really a good filling meal and I think you’ll enjoy it if you just give it a chance!
- 4-5 chorizo sausages
- 1 cup lentils
- 3 cup chicken broth
- 1 med onion, diced
Dice your onion into whatever size you like. This will be a slow cooker meal, so they will be tender regardless.
Place lentils in slow cooker, followed by broth (or water and boullion), onion, and top with chorizo sausage.
Cook in slow cooker on low for 6-8 hours. Alternately, if you are using frozen sausage, place in instant pot and cook on manual for 30 minutes, letting it depressurize manually.
Serve with rice and enjoy!