Best 7 Basque Chorizo And Lentil Soup Recipes

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Basque chorizo and lentil soup is a hearty and flavorful dish that is perfect for a cold winter day. This traditional Spanish soup is made with a variety of ingredients, including chorizo sausage, lentils, vegetables, and spices and is known for its rich, smoky flavor. Whether you are a seasoned cook or a beginner, with the right ingredients and a little effort, you can easily create a delicious and satisfying bowl of Basque chorizo and lentil soup that will warm your body and soul.

Let's cook with our recipes!

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

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 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.

BASQUE CHORIZO AND LENTIL SOUP



Basque Chorizo and Lentil Soup image

I found this web on the net recently (I was on a Basque kick). I have not tried it out yet, but I am sucker for anything with lentils.

Provided by Mercy

Categories     Lunch/Snacks

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 9

1 lb lentils, sorted and rinsed
1/2 lb chorizo sausage
2 tablespoons olive oil
2 medium potatoes, peeled and diced small
2 medium carrots, diced
1 green bell pepper, chopped
1 red bell pepper, chopped
1 onion, minced
salt, to taste

Steps:

  • Place the lentils in a large soup pot.
  • Add enough cold water to cover them by 3 inches.
  • Bring the lentils and water to a boil over medium-high heat, reduce the heat to low, and add the whole sausages and 2 tablespoons of the olive oil.
  • Cook the lentils for about 45 minutes.
  • Add the potatoes, carrots, onions and green and red peppers, and cook for about 20 minutes longer, until the vegetables are fork-tender.
  • Cut each chorizo in half, and serve 1 piece to a bowl.
  • Season to taste with salt, and serve.

Nutrition Facts : Calories 380.2, Fat 19.5, SaturatedFat 6.2, Cholesterol 33.3, Sodium 489.7, Carbohydrate 34.1, Fiber 9.2, Sugar 5, Protein 18.1

BASQUE LENTIL POTATO SOUP



Basque Lentil Potato Soup image

I made homemade lentil soup for the first time, and this recipe is a keeper. The potato and sausage add a lot of texture and flavor to this dish. The recipe says it's best when it's made 24 hours in advance. All I can say is if it's this good today, I can't wait for tomorrow. If you don't have chorizo use any other spicy sausage like linguica. Recipe courtesy of Beyond Burlap--Idaho's Famous Potato Recipes, Junior League of Boise. This recipe says it serves 4 to 6 people, but in my opinion it serves 8 to 10. However, if you find yourself going back for additional servings like I did, I suppose it would serve 4 to 6.

Provided by AmyZoe

Categories     < 4 Hours

Time 2h30m

Yield 6 serving(s)

Number Of Ingredients 12

1 lb dried lentils
6 cups water
1/2 cup potato, cubed
1/2 cup carrot, diced
1/2 cup celery, diced
1/2 cup onion, diced
15 ounces tomatoes, diced
9 ounces chorizo sausages, diced (3 3 oz sausages)
2 beef bouillon cubes
2 tablespoons catsup
1 tablespoon Worcestershire sauce
salt

Steps:

  • Sort and rinse the lentils.
  • Combine the lentils, water, potato, carrot, celery, onion, undrained tomatoes, and chorizo in a large heavy saucepan.
  • Bring to a boil and reduce the heat.
  • Simmer for 1 1/2 hours.
  • Add the beef bouillon, catsup, and worcestershire sauce.
  • Simmer for 30 minutes or longer.
  • Season with salt to taste.
  • Serve in a bread bowl for a special treat.

BASQUE VEGETABLE SOUP



Basque Vegetable Soup image

This is a hearty soup widely served here, especially at the many restaurants specializing in Basque cuisine. It's a nice way to use the abundant vegetables that are available this time of year. Give it a try this harvest season.

Provided by Taste of Home

Categories     Lunch

Time 2h40m

Yield 12 servings (3 quarts).

Number Of Ingredients 16

1 broiler/fryer chicken (2 to 3 pounds)
8 cups water
2 medium leeks, sliced
2 medium carrots, sliced
1 large turnip, peeled and cubed
1 large onion, chopped
1 large potato, peeled and cubed
1 garlic clove, minced
1-1/2 teaspoons salt
1/2 teaspoon pepper
1 tablespoon snipped fresh parsley
1 teaspoon dried thyme
12 ounces smoked Polish sausage, sliced
2 cups navy beans, rinsed and drained
1 cup shredded cabbage
1 can (15 ounces) tomato sauce

Steps:

  • In Dutch oven, slowly bring chicken and water to a boil; skim foam. Reduce heat; cover and simmer for 45-60 minutes or until tender. Remove chicken; set aside until cool enough to handle., Strain broth and skim fat. Return broth to Dutch oven. Add the leeks, carrots, turnip, onion, potato, garlic, salt, pepper, parsley and thyme. Bring to a boil. Reduce heat; cover and simmer for 30 minutes., Meanwhile, remove chicken from bones; discard bones and skin. Cut chicken into bite-size pieces; add to the Dutch oven. Add the sausage, beans and cabbage. Simmer, uncovered, for 30 minutes or until vegetables are tender. Stir in tomato sauce; heat through.

Nutrition Facts : Calories 288 calories, Fat 14g fat (4g saturated fat), Cholesterol 47mg cholesterol, Sodium 914mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 4g fiber), Protein 18g protein.

Tips:

  • Use high-quality ingredients: Fresh, flavorful ingredients will make a big difference in the taste of your soup. Look for high-quality chorizo, lentils, and vegetables.
  • Don't skimp on the spices: The spices in this soup are what give it its distinctive flavor. Be sure to use a generous amount of paprika, cumin, and cayenne pepper.
  • Cook the soup low and slow: This will allow the flavors to develop and meld together. Simmer the soup for at least an hour, or even longer if you have time.
  • Serve the soup with a variety of toppings: This will allow your guests to customize their bowls to their liking. Some popular toppings include crusty bread, grated cheese, chopped cilantro, and a dollop of sour cream.

Conclusion:

This Basque chorizo and lentil soup is a hearty, flavorful, and satisfying meal that is perfect for a cold winter day. It is also a relatively easy soup to make, so it is a great option for busy weeknights. So next time you are looking for a delicious and comforting soup recipe, give this one a try. You won't be disappointed.

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