LENTIL SOUP WITH CHORIZO
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
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
LENTILS WITH CHORIZO
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
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
RED LENTIL & CHORIZO SOUP
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
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
LENTIL TOMATO SOUP
This is my kinda 'comfort food' with a slight Mediterranean flair. It freezes well and is one of those dishes that tastes just as good, if not better, the next day! We have this with fresh French bread, and it was heaven!
Provided by JRICE
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 45m
Yield 7
Number Of Ingredients 9
Steps:
- Melt the butter in a large pot over medium high heat. Place the onions in the pot and saute for 10 minutes, or until onions are tender.
- Place the tomatoes in a food processor or blender and puree until smooth. Pour this into the pot with the onion along with the chicken broth and the lentils
- Bring to a boil, reduce heat to low and let simmer for 20 minutes. Then, stir in the wine, garlic, nutmeg and cloves. Simmer for at least 25 more minutes.
Nutrition Facts : Calories 313.3 calories, Carbohydrate 40.5 g, Cholesterol 17.4 mg, Fat 8 g, Fiber 18.2 g, Protein 17.7 g, SaturatedFat 4.5 g, Sodium 535 mg, Sugar 4.9 g
LENTIL TOMATO & CHORIZO SOUP
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
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.
LENTIL AND CHORIZO SOUP
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.
CHORIZO LENTIL SOUP
Make and share this Chorizo Lentil Soup recipe from Food.com.
Provided by chia2160
Categories Pork
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 928.2, Fat 38.8, SaturatedFat 13, Cholesterol 83.3, Sodium 2813.4, Carbohydrate 88.1, Fiber 27.3, Sugar 17.1, Protein 56.3
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