Mushroom Lentil Chorizo

Name: Mushroom Lentil Chorizo
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4 servings
Ingredients: 1 cup cremini mushrooms; 1 tsp chili powder; 1 tsp ancho chile powder (optional); 1 tsp ground cumin; ¾ tsp dried oregano; ½ tsp ground coriander; ½ tsp garlic powder; ¼ tsp onion powder; 1 tsp smoked paprika; ½ tsp sweet paprika; ⅛ tsp ground cinnamon; 1 cup green or brown lentils (home cooked, or BPA-free canned, drained); ½ cup raw walnuts; ¼ tsp salt (optional); ¼ tsp ground black pepper (optional)

Nichole Dandrea-Russert, MS, RDN

3 years ago

Yields4 ServingsPrep Time15 minsCook Time5 minsTotal Time20 mins

Ingredients

1 cup cremini mushrooms

1 tsp chili powder

1 tsp ancho chile powder (optional)

1 tsp ground cumin

¾ tsp dried oregano

½ tsp ground coriander

½ tsp garlic powder

¼ tsp onion powder

1 tsp smoked paprika

½ tsp sweet paprika

⅛ tsp ground cinnamon

1 cup green or brown lentils (home cooked, or BPA-free canned, drained)

½ cup raw walnuts

¼ tsp salt (optional)

¼ tsp ground black pepper (optional)

Directions

Heat a medium stovetop pan over medium-high heat. Add the mushrooms and cook until lightly browned, about 5 minutes, adding 1–2 tablespoons of water as needed to deglaze the pan.

Meanwhile, in a small bowl, add all of the spices from the chili powder to the cinnamon. Mix well and set aside.

Add the mushrooms, cooked lentils, raw walnuts, and spices to a food processor and pulse until a coarse meal is formed.

Add salt and pepper to taste, if desired.

Chef's Notes

Substitutions
Instead of cremini mushrooms, use button or portobello mushrooms.

Nut-free
Replace walnuts with raw sunflower seeds.

Prep Ahead

Make the spice blend ahead of time and store in an airtight container in a cool, dark place for up to 30 days before making this recipe.

Storage
Store leftovers in an airtight container in the refrigerator for up to 7 days or freeze for up to one month.