Chorizo & Lentil Soup Recipe
Cozy Up with a Bowl of Chrorizo Lentil Soup
As the weather cools down, there’s nothing quite like a hearty, flavorful soup to warm you from the inside out. Today, we’re sharing a recipe for Chorizo Lentil Soup that’s packed with Spanish-inspired flavors and incredibly satisfying. This isn’t your average lentil soup – the chorizo adds a smoky, savory depth that elevates it to a whole new level. It’s a perfect weeknight dinner, and it’s also fantastic for meal prepping – the flavors actually develop even more overnight!
This soup beautifully combines the earthiness of lentils with the spicy kick of chorizo, creating a comforting and nourishing meal. It’s a Mediterranean delight that’s both easy to make and incredibly delicious. We love how quickly it comes together – under an hour from start to finish!
What makes this Chorizo Lentil Soup special?
- Flavorful Chorizo: The star of the show! Using a good quality chorizo makes all the difference.
- Hearty Lentils: Lentils are a fantastic source of protein and fiber, making this soup a filling and nutritious meal.
- Easy to Customize: Feel free to add other vegetables you enjoy, like spinach or kale.
- Perfect for Meal Prep: This soup tastes even better the next day, making it ideal for lunch or dinner throughout the week.
Tips for the Best Chorizo Lentil Soup:
- Chorizo Choice: Spanish chorizo (either sweet or spicy) is ideal. If you can’t find it, Mexican chorizo can work in a pinch, but it will have a slightly different flavor profile.
- Lentil Type: Brown or green lentils work best in this soup. Red lentils tend to break down more and can make the soup mushy.
- Don’t Skip the Bay Leaf: The bay leaf adds a subtle but important layer of flavor. Remember to remove it before serving!
Frequently Asked Questions:
Q: Can I make this soup vegetarian or vegan?
A: Yes! Simply omit the chorizo and use vegetable broth instead of chicken stock. You may want to add a smoked paprika to mimic the smoky flavor of the chorizo.
Q: Can I use dried lentils?
A: Yes, but you’ll need to soak them for at least 30 minutes before adding them to the soup. Adjust cooking time accordingly.
Q: How long will this soup keep in the refrigerator?
A: This soup will keep in the refrigerator for up to 4 days.
Q: Can I freeze this soup?
A: Yes, this soup freezes well. Allow it to cool completely before transferring it to an airtight container and freezing for up to 3 months.
We hope you enjoy this delicious and comforting Chorizo Lentil Soup! It’s a perfect way to warm up on a chilly day and nourish your body with wholesome ingredients.
Chorizo Lentil Soup
Ingredients
- 1 lb ground chorizo sausage
- 1 onion chopped
- 2 stalks celery chopped
- 2 carrots peeled and chopped
- 3 cloves garlic minced
- 2 quarts chicken stock
- 1 bay leaf
- 1/4 tsp red pepper flakes
- 1 cup lentils rinsed and sorted
- to taste pecorino romano cheese shredded, for garnish
Instructions
- Preheat a large dutch oven or stock pot over medium high heat.
- Add the chorizo, breaking it up into pieces, as it begins to brown about 5-7 minutes.
- To the sausage add the onions, celery and carrots.
- Saute the vegetables, stirring frequently, until they begin to soften.
- Add the garlic until fragrant, about 30 seconds.
- Add the stock, bay leaf, red pepper and lentils to the pot.
- Bring up to a boil.
- Reduce heat to a simmer, and cook until lentils are soft and cooked through, about 20-30 minutes. Remove bay leaf.
- Ladle soup into bowls and garnish with extra cheese.
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