chorizo and lentil soup
My husband is a fan of any kind of lentil soup. This kind adds a Mexican twist...
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prep time
15 Min
cook time
1 Hr
method
Stove Top
yield
6 serving(s)
Ingredients
- 6-8 ounces chorizo sausage (i use two links, removed from casings)
- 2 cups brown lentils
- 1 can diced tomatoes (14 ounces)
- 1 large onion, diced
- 1 cup carrots, sliced (about 3 medium)
- 3 cloves garlic, chopped or grated
- 1 1/2 quarts chicken broth (or water with chicken bouillon)
- 1 teaspoon thyme leaves, stripped from stem (or 1/2 tsp dried)
- 1 bay leaf
- salt and pepper, to taste
- cotija cheese, crumbled, optional
- green onion, chopped, optional
How To Make chorizo and lentil soup
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Step 1Add tomatoes and garlic to a blender container or deep container with a cup of the broth. Either blend or whiz with immersion blender until smooth and set aside.
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Step 2In a large pot, break up the chorizo over medium heat until well browned. (It will release some fat) About 8 minutes. Leave about one tablespoon of fat in the pot, remove the rest.
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Step 3Add the carrots and onion to the remaining fat; sauté for about 5 minutes until softened.
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Step 4Stir in the tomato-garlic mixture and cook for about 8 more minutes.
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Step 5Add the lentils, and broth. Bring to a boil for a couple of minutes and then reduce to a simmer. Add the thyme and bay leaf. Simmer for about 40 minutes or until lentils are tender.
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Step 6If the soup seems too thick, add some extra water. Season with salt and pepper, to taste.
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Step 7Optional toppings: sprinkle with cotija or other Mexican cheese and sliced green onions.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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