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2 tablespoons olive oil
4 ounces Spanish chorizo sausage, thinly sliced
1 medium onion, peeled and finely chopped
2 cloves garlic, peeled and finely chopped
2 1/4 cups brown lentils, rinsed
1 cup dry red wine
2 1/2 cups low-sodium chicken broth
5 small seedless (navel) oranges
1 teaspoon kosher salt
3/4 teaspoon black pepper
1/3 cup chopped fresh dill
|Heat the oil in a large, deep saucepan over medium heat. Add the chorizo and cook until just browned on both sides,
about 5 minutes. Transfer to a plate; set aside. Return the pan and drippings to medium heat, add the onion, and cook for
5 minutes. Add the garlic and cook for 1 minute. Add the lentils, increase heat to medium-high, and cook, stirring constantly,
for 2 minutes. Add the wine and simmer until almost evaporated, about 3 minutes. Add the broth and bring to a simmer.
Reduce heat, cover partially, and simmer gently, stirring occasionally, until the lentils are tender, 40 to 45 minutes.
Meanwhile, squeeze the juice from 2 of the oranges. Remove the peel and pith from the remaining oranges and slice the
flesh into 1/4-inch rounds. Add the chorizo to the lentils and stir in the orange juice. Season with the salt and pepper.
Remove from heat and stir in the dill and orange rounds.|
|NUTRITION PER SERVING|
CALORIES 675(25% from fat); FAT 19g (sat 5g); PROTEIN 38mg; CHOLESTEROL 25mg; SODIUM 883mg; FIBER 29g; CARBOHYDRATE 83g