Spicy Lentils with Chorizo

1 T. Olive oil
1 C. finely chopped onion
3/4 C. crumbled Spanish chorizo sausage (about 3 oz)
1/2 C. finely chopped carrot
1/3 C. finely chopped red bell pepper
2 garlic cloves, minced
3 C. water
3 C. fat-free, less-sodium chicken broth
2 C. dried lentils
1-3/4 C. (1/2-in) cubed Yukon gold potato
1-1/2 C. chopped tomato
2 t. hot pepper sauce
1/2 t. salt
1/2 C. (2 oz) grated fresh Parmesan cheese

Heat olive oil in a Dutch oven over low heat.  Add onion, Spanish chorizo, carrot, red bell pepper, and garlic; cook 10 minutes or until tender, stirring frequently.  Add water, chicken broth, lentils, potato, chopped tomato, and pepper sauce; bring to a boil.  Reduce heat, and simmer 30 minutes or until lentils are tender.  Stir in salt.  Sprinkle with Parmesan cheese.

8 servings: 1 C. lentil mixture + 1 T. cheese
306 calories, 8.3g fat, 20.1g protein, 39.6g carbs, 12.8g fiber, 542mg sodium

** was pretty good but a little blander than I would have liked.  Recommend adding about 2 t. smoked paprika and some other fresh herb such as parsley, oregano, etc.  Also a little more of the onions, carrots and bell peppers and possibly use roasted red bell peppers.  Potatoes were sufficient ratio.