Best 3 Lentil And Chorizo Soup Recipes

Lentil and chorizo soup is a hearty and flavorful dish that is perfect for a cold winter day. This soup gets its unique flavor from the combination of lentils, chorizo, and spices. Lentils are a type of legume that is high in protein and fiber, while chorizo is a type of spicy sausage that adds a smoky flavor to the soup. The soup is also typically made with vegetables such as onions, carrots, and celery, which add sweetness and texture. This delicious and satisfying soup is a great way to warm up on a cold day and is sure to be a hit with the whole family.

Let's cook with our recipes!

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

Ingredients

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

LENTIL AND CHORIZO SOUP

Lentil and Chorizo Soup image

Provided by Food Network

Categories appetizer

Time 2h

Yield 12 servings

Number Of Ingredients 15

Ingredients

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

Ingredients

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

Tips:

Choose the right lentils. Brown or green lentils hold their shape well and won't disintegrate in the soup. Red lentils cook quickly and break down easily, giving the soup a creamy texture.
Rinse the lentils before cooking. This helps to remove any dirt or debris and prevents the soup from becoming cloudy.
Use good quality chorizo. Spanish chorizo is a popular choice, but you can also use Mexican or Portuguese chorizo. Just be sure to choose a chorizo that is spicy enough for your taste.
Don't overcrowd the pot. When adding the lentils and chorizo to the pot, make sure there is enough room for them to move around freely. This will help them to cook evenly.
Simmer the soup for at least 30 minutes. This will allow the flavors to meld and develop.
Season the soup to taste. Add salt, pepper, and other spices to taste. You can also add a splash of vinegar or lemon juice for a bit of acidity.
Serve the soup with your favorite toppings. Some popular choices include crusty bread, grated cheese, and chopped cilantro.

Conclusion:

Lentil and chorizo soup is a hearty and flavorful soup that is perfect for a cold winter day. It is also a relatively inexpensive and easy soup to make. With a few simple ingredients and a little bit of time, you can have a delicious and satisfying soup that the whole family will enjoy.