chorizo and lentil soup
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My husband is a fan of any kind of lentil soup. This kind adds a Mexican twist...
yield
6 serving(s)
prep time
15 Min
cook time
1 Hr
method
Stove Top
Ingredients For chorizo and lentil soup
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6-8 ozchorizo sausage (i use two links, removed from casings)
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2 cbrown lentils
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1 candiced tomatoes (14 ounces)
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1 lgonion, diced
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1 ccarrots, sliced (about 3 medium)
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3 clovegarlic, chopped or grated
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1 1/2 qtchicken broth (or water with chicken bouillon)
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1 tspthyme leaves, stripped from stem (or 1/2 tsp dried)
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1bay leaf
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salt and pepper, to taste
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cotija cheese, crumbled, optional
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green onion, chopped, optional
How To Make chorizo and lentil soup
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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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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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3Add the carrots and onion to the remaining fat; sauté for about 5 minutes until softened.
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4Stir in the tomato-garlic mixture and cook for about 8 more minutes.
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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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6If the soup seems too thick, add some extra water. Season with salt and pepper, to taste.
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7Optional toppings: sprinkle with cotija or other Mexican cheese and sliced green onions.
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