Chorizo {plant-powered}

I use beluga lentils for this recipe, but others lentils work as well. To prepare the lentils, cook them in simmering water. For whole lentils, cook for about 15 minutes. For split red lentils, cook for about 5 to 7 minutes. For SCD you'll need to soak them for about 8 hours before cooking them.

If you're avoiding lentils, replace them with 1 cup of cooked black beans or another cup of walnuts. Pecans work here too.

To add some heat to the chorizo, add a pinch or so of cayenne pepper or chipotle pepper.

Servings: servings or about 2 cups

Calories: 268kcal

Equipment

Food processor recommended

Ingredients

1 cup cooked lentils beluga or other (see recipe notes)
1 cup walnuts raw
½ teaspoon salt
2 teaspoons garlic powder or one small garlic clove, peeled and minced
1 teaspoon cumin
2 teaspoons smoked paprika
1 teaspoon chili powder
1 teaspoon dried oregano
2 tablespoons tomato paste or thick tomato sauce
3 tablespoons water or more as needed to moisten the mix

US Customary - Metric

Instructions

Add the lentils, walnuts, spices salt, tomato paste, and water to a food processor and pulse until blended but not smooth. You want it to be a bit chunky.
Taste it and adjust the spices and salt as needed.
When ready to use, warm a well-seasoned or oiled skillet on a low to medium heat and sauté the chorizo for a few minutes. Add a bit of water as needed while sautéing.
Store the chorizo sealed in the refrigerator for a few days or freeze for a few months.

Nutrition