Lentil Chorizo Soup Recipes

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LENTIL SOUP WITH CHORIZO



Lentil Soup with Chorizo image

This recipe is a rich combination of pork meat, chorizo, and sausages with carrots and potatoes. See, even though all of us are Mexicans, everyone has its very own particular way of cooking a lentil soup. So, next time you see a recipe for a Mexican Lentil soup think twice.

Provided by Mely Martínez

Categories     Soups

Time 1h10m

Number Of Ingredients 11

6 oz. Mexican Chorizo (You can use bacon cut in small pieces)
2 cups of brown lentils (rinsed)
3 to 4 plump tomatoes chopped
1 large onion (chopped)
3 medium carrots (peeled and cut in small pieces)
3 garlic cloves (finely chopped)
5 1/2 cups of chicken broth
1/2 teaspoon dried thyme
1 bay leave
Salt and pepper to taste
About 1 1/2 cups of water

Steps:

  • Place the tomatoes and garlic in a blender with a cup of the broth. Mix until smooth and set aside.
  • In a large pot, cook the chorizo over medium heat until well browned. (It will release some fat) About 8 minutes. Remove some of the excess fat from the pot leaving just one tablespoon.
  • Add the carrots and onion; cook for about 5 minutes until soft.
  • Stir in the tomato-garlic sauce and cook for about 8 more minutes.
  • Now, is time to add the lentils, broth and water. Bring to a boil for a couple of minutes and then reduce the heat to a simmer. Add the thyme and bay leave. Simmer for about 40 minutes or until lentils are tender.

Nutrition Facts : ServingSize 1 cup, Calories 294 kcal, Carbohydrate 53 g, Protein 20 g, Fat 2 g, SaturatedFat 1 g, Sodium 1108 mg, Fiber 23 g, Sugar 8 g

RED LENTIL & CHORIZO SOUP



Red lentil & chorizo soup image

Sweet smoked paprika and cumin flavour this rustic blend topped with spicy Spanish sausage

Provided by Barney Desmazery

Categories     Lunch, Main course

Time 1h

Number Of Ingredients 13

1 tbsp olive oil , plus extra for drizzling
200g cooking chorizo , peeled and diced
1 large onion , chopped
2 carrots , chopped
pinch of cumin seeds
3 garlic cloves , chopped
1 tsp smoked paprika , plus extra for sprinkling
pinch of golden caster sugar
small splash red wine vinegar
250g red lentil
2 x 400g cans chopped tomato
850ml chicken stock
plain yogurt , to serve

Steps:

  • Heat the oil in a large pan. Add the chorizo and cook until crisp and it has released its oils. Remove with a slotted spoon into a bowl, leaving the fat in the pan. Fry the onion, carrots and cumin seeds for 10 mins until soft and glistening, then add the garlic and fry for 1 min more. Scatter over the paprika and sugar, cook for 1 min, then splash in the vinegar. Simmer for a moment, then stir in the lentils, and pour over the tomatoes and chicken stock.
  • Give it a good stir, then simmer for 30 mins or until the lentils are tender. Blitz with a hand blender until smooth-ish but still chunky. Can be made several days ahead or frozen for 6 months at this point. Serve in bowls, drizzled with yogurt and olive oil, scattered with the chorizo and a sprinkling of paprika.

Nutrition Facts : Calories 260 calories, Fat 13 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 10 grams sugar, Fiber 7 grams fiber, Protein 18 grams protein, Sodium 1.1 milligram of sodium

SPICY CHORIZO AND RED LENTIL SOUP WITH KALE



Spicy Chorizo and Red Lentil Soup with Kale image

This recipe, adapted from "The Alaska from Scratch" Cookbook," by Maya Wilson, transforms a brothy lentil soup into a spicy, warming main dish with the addition of fresh Mexican-style chorizo and chopped kale. This simple winter dinner also features carrots, which grow unusually sweet in Alaska's summer light and temperatures, and are a root-cellar staple. Sweet or spicy Italian sausage works well as a substitute for the chorizo.

Provided by Julia O'Malley

Categories     easy, soups and stews, main course

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 12

4 links fresh (uncured) Mexican-style chorizo, casings removed (1 pound)
2 tightly packed cups chopped kale
1 medium onion, chopped
2 medium carrots, peeled and sliced into 1/4-inch rounds
2 stalks celery, sliced 1/4-inch thick
2 garlic cloves, minced
1/2 teaspoon kosher salt, more to taste
1/4 teaspoon ground black pepper
2 quarts low-sodium chicken broth
1 14.5-ounce can diced tomatoes, with juice
1 cup red lentils
Crusty bread, for serving

Steps:

  • Set a large pot or Dutch oven over medium-high heat. Add the chorizo and cook, breaking the sausage into small pieces and stirring occasionally, until the chorizo is browned, about 8 minutes.
  • Add the kale, onion, carrots, celery and garlic and cook, stirring occasionally, until the vegetables are just starting to become tender, about 5 minutes. You should hear a steady sizzle from the pot; adjust the heat as needed. Season with salt and pepper.
  • Add the chicken broth, tomatoes and lentils, and bring to a boil. Reduce the heat to low, cover and gently simmer, stirring occasionally, for 20 minutes, or until the lentils are soft.
  • When ready to serve, taste and adjust the seasonings. Serve hot with crusty bread. Leftovers can be refrigerated in an airtight container for up to 7 days.

Nutrition Facts : @context http, Calories 406, UnsaturatedFat 14 grams, Carbohydrate 25 grams, Fat 24 grams, Fiber 5 grams, Protein 25 grams, SaturatedFat 9 grams, Sodium 917 milligrams, Sugar 4 grams

SPANISH LENTIL SOUP WITH CHORIZO



Spanish Lentil Soup With Chorizo image

When I first arrived in Córdoba, Spain to study for a year, the cook in my dorm served this, my first lunch in my new home. I had never had lentils before, but this dish quickly became my absolute favorite. My additions to the recipe are the garlic, onion and potato; I tried carrot once but I overcooked it and was traumatized by the mushiness, so I haven't done that since. The best part about this recipe is it costs less than $10 to make and feeds many.

Provided by Valeria

Categories     Lentil

Time 55m

Yield 6 serving(s)

Number Of Ingredients 8

1 1/2 cups dry green lentils
2 tablespoons olive oil
1 small onion, chopped
1 garlic clove, minced
2 cups water
1 medium potato, cut into chunks slightly bigger than bite size
2 -3 small chorizo sausages (Mexican or Spanish) or 2 -3 small linguica sausage (Portuguese)
salt & pepper

Steps:

  • Soak the lentils in cold water for an hour prior to cooking.
  • Heat olive oil on low heat, add onion and garlic. Sautée until onion begins to look translucent and garlic browns a little.
  • Add water and lentils, bring to a boil and reduce to a simmer. Add potato.
  • Add chorizo, in one inch slices.
  • Cook until lentils get soft and expand and chorizo filling strains against natural casing, about 40-45 minutes.
  • Serve warm with crusty bread.

Nutrition Facts : Calories 333, Fat 12.7, SaturatedFat 3.6, Cholesterol 17.6, Sodium 255, Carbohydrate 36.7, Fiber 15.6, Sugar 1.8, Protein 18.1

LENTIL AND CHORIZO SOUP



Lentil and Chorizo Soup image

Provided by Food Network

Categories     appetizer

Time 2h

Yield 12 servings

Number Of Ingredients 15

3 to 4 dried ancho chiles, wiped clean, stemmed and seeded
1 cup water
4 thick slices bacon, cut into strips 1-inch long x 1/8-inch wide
9 ounces chorizo sausage, removed from casings and crumbled
2 medium onions, diced
10 garlic cloves, minced
1 1/2 cups brown lentils, washed and picked over
3 quarts chicken stock, vegetable stock, or water
2 carrots, peeled and diced
2 celery ribs, washed and diced
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/2 bunch parsley, leaves only, chopped
1 bunch cilantro, leaves only, chopped
Lime wedges

Steps:

  • Toast the chiles in a dry, cast iron skillet over medium-high heat until brown all over; they will soften, bubble and release their aroma .Place the chiles in a saucepan with the water. Bring to a boil, reduce to a simmer and cook 5 minutes, or until soft. Transfer the chiles with their water to a blender or food processor and puree until smooth. Reserve.
  • Fry the bacon in large heavy stockpot over medium-high heat, about 4 minutes. Stir in the chorizo and saute 3 minutes longer, or until browned. Spoon out excess fat. Add the onions and cook, stirring occasionally, until golden. Then stir in the garlic and cook for a few minutes to release its aroma. Add the lentils and reserved chile puree and saute an additional minute.
  • Pour in the stock or water. Bring to a boil, reduce to a simmer and cook 10 minutes, occasionally skimming and removing the fat from the top. Stir in the carrots, celery, salt and pepper. Cook over medium-low heat, covered, for about 40 minutes, skimming and discarding the fat from the top. Sprinkle with the chopped parsley and cilantro and serve hot, with the lime wedges if desired.

CREAM OF LENTIL SOUP WITH CHORIZO CROUTES



Cream of Lentil Soup with Chorizo Croutes image

Provided by Food Network

Categories     appetizer

Time 3h5m

Yield 4 to 6 servings

Number Of Ingredients 10

1 cup du Puy lentils (French green lentils)
1 carrot, chopped
1 onion, sliced
1 bay leaf
1 fresh thyme sprig
4 cups chicken stock or water
Kosher salt and freshly ground black pepper
Lemon juice, for squirting if you like
3 tablespoons olive oil
1 small chorizo sausage, thinly sliced

Steps:

  • Soak the lentils in cold water for 2 hours. Drain the lentils, and put them in a pot with the carrot, onion, bay leaf, thyme sprig, and stock. Cover the pot and simmer until very tender, about 45 minutes.
  • Discard the herbs, and let the lentils cool somewhat, then puree in a blender along with the vegetables, working in 2 batches to avoid an explosive mess.
  • Cook's Note: Remember that if you put something too hot into a blender you may crack it.
  • For a very smooth soup, strain it, although it's not necessary. Add salt and pepper, to taste, along with a squeeze of lemon if you like. Gently reheat the soup.
  • Heat the olive oil in a small frying pan, and saute the chorizo slices until they curl, about 30 seconds. Turn and fry another 15 seconds. Serve the soup with the chorizo rounds on top and with some of the now bright-orange cooking oil spooned around.

LENTILS WITH CHORIZO



Lentils with Chorizo image

This is a quick, easy Mexican dinner. Serve with warm tortillas.

Provided by Sherbear1

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas     Lentil Soup Recipes

Time 50m

Yield 5

Number Of Ingredients 13

½ pound dry lentils
1 cube chicken bouillon
½ (1 pound) Mexican chorizo, casing removed and meat crumbled
6 slices bacon
1 Roma (plum) tomato, diced
1 tomatillo, diced
1 small white onion, diced
2 cloves garlic, minced
½ cup water
½ bunch cilantro, chopped
⅛ teaspoon cumin
5 teaspoons crumbled cotija cheese, divided
5 teaspoons sour cream, divided

Steps:

  • Rinse lentils; place in large pot. Pour enough water into the pot to cover the lentils by 2 inches; add the chicken bouillon cube to the pot. Bring to simmer; cook until lentils are just tender, about 20 minutes.
  • While lentils are cooking, heat a large skillet over medium-high heat. Cook chorizo until brown, 10 to 15 minutes. Remove from pan. In the same pan, lightly fry bacon until cooked but still soft, about 5 minutes. Remove bacon, leaving drippings in pan. Chop bacon.
  • Cook the tomato, tomatillo, onion, and garlic in the bacon fat until soft, about 5 minutes. Stir in the water and cilantro; transfer mixture to a blender. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the mixture moving before leaving it on to puree until smooth.
  • Stir the pureed vegetables, cooked chorizo, cooked bacon, and cumin into the lentils and cooking water. Stir over medium heat until hot, about 5 minutes. Serve in bowls; top each bowl with a teaspoon of cotija cheese and a dollop of sour cream.

Nutrition Facts : Calories 528.3 calories, Carbohydrate 27.2 g, Cholesterol 67.9 mg, Fat 35.1 g, Fiber 9.6 g, Protein 26.5 g, SaturatedFat 12.8 g, Sodium 1078.2 mg, Sugar 3.4 g

LENTIL TOMATO & CHORIZO SOUP



Lentil Tomato & Chorizo Soup image

A lovely simple soup to make, kids will even eat it if the chorizo is not too spicy, little miss DD is testament to that! From Edgell Australia.

Provided by Mandy

Categories     Vegetable

Time 23m

Yield 4 serving(s)

Number Of Ingredients 8

125 g chorizo sausage, thinly sliced
1 garlic clove, crushed
1 onion, finely chopped
400 g brown lentils, undrained
400 g diced tomatoes
3 cups reduced-sodium vegetable stock
chopped fresh parsley (to garnish)
Turkish bread, for serving

Steps:

  • Place chorizo sausage, garlic and onion in a large saucepan and cook for 2- 3 minutes.
  • Stir in undrained Edgell Brown Lentils, tomatoes and stock. Bring to the boil, reduce heat, cover and simmer for 15 minutes.
  • Serve soup sprinkled with parsley and serve with toasted Turkish bread.

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