LENTIL SOUP WITH MEXICAN CHORIZO
Lentil Soup with Mexican Chorizo adds a kick of spicy chorizo, taco seasoning and jalapeños to traditional lentil soup for a hearty, bold and flavorful one pot meal.
Provided by Michele @ Flavor Mosaic
Categories Soup
Time 40m
Number Of Ingredients 11
Steps:
- In a large pot or dutch oven over medium-high heat, cook the chorizo until browned.
- Add the onions, garlic, celery, carrots, jalapeños, and spinach to the pot and sauté with the chorizo until the vegetables start to become tender, about 5 minutes, stirring often.
- Add the lentils, tomatoes, and chicken broth and bring it all to a simmer. Stir in the taco seasoning.
- Cover and reduce heat to low, and simmer for about 20 minutes or until the lentils are soft. Stir often to prevent the soup from sticking to the bottom of the pan. When the lentils are soft and the soup has thickened.
- Serve this Lentil Soup with Mexican Chorizo with crusty bread or cornbread.
Nutrition Facts : Calories 378 kcal, Carbohydrate 28 g, Protein 21 g, Fat 20 g, SaturatedFat 7 g, Cholesterol 47 mg, Sodium 1488 mg, Fiber 11 g, Sugar 3 g, ServingSize 1 serving
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
SPANISH LENTIL SOUP WITH CHORIZO
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
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
LENTEJAS (MEXICAN LENTIL SOUP)
This sopa de lentejas (Mexican lentil soup) is loaded with amazing flavors and aromas. A hearty and nutrious soup for any weeknight dinner.
Provided by Maricruz
Categories soups
Time 50m
Number Of Ingredients 15
Steps:
- Heat the oil over medium heat in a stock pot. Add onions and sauté for 3 minutes or until slightly translucent.
- Add chorizo, set the heat to medium-low and cook, stirring, for 5 minutes.
- Add the tomato sauce and the spices mixture, cook stirring for 2 minutes.
- Add the lentils, carrots and potatoes.
- Pour in the chicken stock (or water) and bring to a boil.
- Cover and cook for about 25-30 minutes over medium-low heat, adding more water if necessary.
- Adjust with salt and allow the soup to thick to your desired consistency (read notes).
- Serve warm with homemade tortillas or bolillo bread.
Nutrition Facts : Calories 369 kcal, Carbohydrate 42 g, Protein 17 g, Fat 16 g, SaturatedFat 9 g, Cholesterol 21 mg, Sodium 862 mg, Fiber 12 g, Sugar 9 g, UnsaturatedFat 2 g, ServingSize 1 serving
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.
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
SPICY CHORIZO AND RED LENTIL SOUP WITH KALE
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
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
LENTIL SOUP WITH CHORIZO & RICE
This hearthy soup is very popular in my country, Chile; where the cold days of winter call for warm, filling dishes. It's usually served as a main dish ganished with either chopped cilantro & crumbled hard boiled eggs or grated parmesan cheese.
Provided by marceladns
Categories Lentil
Time 50m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Boil lentils in 4 cups of water (or chicken stock), add bacon, salt & pepper to taste.
- and cook until tender. About 20 minutes depending on the age of lentils.
- Once the lentils are tender toss the bacon and put lentils aside. Do not drain.
- In a separate pot heat the olive oil and brown the onions until they are clear.
- Add chopped chorizo and cook for about 5 minutes.
- Add cumin & paprika and mix in well.
- Add cooked rice and mix in well.
- Mix in the lentils & rice mix and cook for another 10 minutes stirring often.
- Serve in bowl with the garnish of choice.
Nutrition Facts : Calories 281.4, Fat 10.4, SaturatedFat 3.7, Cholesterol 21.2, Sodium 295.2, Carbohydrate 35.1, Fiber 4.2, Sugar 1.5, Protein 11.2
MEXICAN CHORIZO AND CORN SOUP
This filling soup is fantastic when you need to warm up on a blustery day! If you want a chowder consistency, use a potato masher to break down some of the spuds. -Laura Davis, Chincoteague, Virginia
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 10 servings (3-1/2 quarts).
Number Of Ingredients 14
Steps:
- In a Dutch oven, cook and crumble chorizo over medium heat until cooked through, 4-6 minutes. Using a slotted spoon, remove chorizo to paper towels, reserving 2 tablespoons drippings in pan., In drippings, saute onion and the red and poblano peppers over medium heat until tender, 8-10 minutes. Add garlic; cook and stir 1 minute. Stir in flour and seasonings until blended; cook and stir 3 minutes. Gradually stir in broth., Add potatoes and corn; bring to a boil. Reduce heat; simmer, uncovered, until potatoes are tender, 10-15 minutes. Stir in sour cream and chorizo; heat through. If desired, serve with cheese and cilantro.
Nutrition Facts : Calories 269 calories, Fat 13g fat (5g saturated fat), Cholesterol 33mg cholesterol, Sodium 1063mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 2g fiber), Protein 13g protein.
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
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