walnut lentil chorizo

Feeds four


  • 1/2 cup french green lentils
  • 1/2 cup walnut pieces
    • 1 teaspoon smoked paprika
    • 1 teaspoon garlic powder
    • 1 teaspoon onion powder
    • 1 teaspoon chili powder
    • 1 teaspoon dried oregano
    • 1/2 teaspoon cayenne (optional)
    • 2 Tablespoon salt
  • 2 Tablespoon cooking oil, olive oil preferred
  • 2 tablespoon tomato paste
  • 1 teaspoon red wine vinegar


Add 2 cups of water to a sauce pot with lentils. Bring up to a simmer, cover and cook for 20-30 minutes. Test for doneness; you are looking for a tender lentil that is not mushy or falling apart. Strain off any excess water and set aside.

Place walnut pieces in a food processor and pulse a few times until walnuts pieces are small grain sized.

Heat a pan over medium heat, allow the pan to heat for at least 3 minutes, then add the oil. Add tomato paste, stirring constantly, for about 2 minutes. Add the lentils to the pan, stirring frequently for another 2 minutes. Add the walnuts and spices. Stir for an additional two minutes, then add red wine vinegar to deglaze. scrape the bottom of the pan, folding everything together. Turn off heat and reserve in the pan.

Use in a taco or rice bowl recipe!