Spicy Lentils With Chorizo

From Cooking Light. Serving size: 1 cup lentil mixture and 1 tablespoon cheese. Per serving: 306 calories, 8.3 g fat, 20.1 g protein,39.6 g carb, 12.8 g fiber, 15 mg cholesterol.

• Ready In: 1 hr
• Serves: 8

Ingredients

• 1  tablespoon olive oil
• 1  cup  finely chopped onion
• 3⁄4 cup  crumbled spanish  chorizo sausage (about 3 ounces)
• 1⁄2 cup  finely chopped carrot
• 1⁄3 cup  finely chopped red bell pepper
• 2  garlic cloves, minced
• 3  cups fat-free chicken broth
• 3  cups water
• 2  cups dried lentils
• 1 3⁄4 cups  cubed yukon gold potatoes
• 1 1⁄2 cups chopped tomatoes
• 2  teaspoons  hot pepper sauce
• 1⁄2 teaspoon salt
• 1⁄2 cup  grated fresh parmesan cheese

Directions

1. Heat oil in a large pot over low heat.
2. Add in onion and the next 4 ingredients; cook for 10 minutes or until tender, stirring often.
3. Add broth and the next 5 ingredients; bring to a boil.
4. Lower heat and simmer 30 minutes or until lentils are tender.
5. Stir in salt.
6. Ladle into individual bowls and sprinkle with parmesan cheese.