Chorizo Lentil Soup

Prep Time: 10 minutes
Cook Time: 40 minutes
Serves: 4–6

 

Ingredients:

• 2 Palenque chorizos (any variety), sliced into half-moons

• 1 cup dry brown or green lentils, rinsed and drained

• 1 medium carrot, diced

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 4 cups low-sodium chicken or vegetable broth

• ½ tsp smoked paprika (optional)

• 1 bay leaf

• Salt and freshly ground black pepper to taste

• 1 tbsp olive oil

• Optional: chopped parsley or cilantro for garnish

 

Instructions:

1. Sauté the Chorizo:
   In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat.
   Add the sliced chorizo and cook for 5–6 minutes, until it begins to brown and release its oils.
   Remove the chorizo with a slotted spoon and set aside, leaving the oil and rendered fat in the pot for flavor.

2. Cook the Vegetables:
   To the same pot, add the chopped onion, garlic, and carrot.
   Sauté for 5–6 minutes, stirring occasionally, until the onions are translucent and the carrots begin to soften.

3. Add the Lentils & Spices:
   Stir in the rinsed lentils, paprika (if using), bay leaf, a pinch of salt, and some black pepper. Mix well to coat everything in the base flavors.

4. Simmer the Soup:
   Pour in the broth and bring the mixture to a boil over high heat.
   Once boiling, reduce heat to low, cover, and let simmer gently for 25–30 minutes, or until the lentils are tender but not falling apart.

5. Return the Chorizo:
   Add the cooked chorizo back into the pot. Simmer uncovered for another 5–10 minutes to allow all the flavors to meld.
   Taste and adjust seasoning if needed.

6. Serve:
   Remove the bay leaf. Ladle the soup into bowls and garnish with chopped parsley or cilantro if desired.
   Serve hot with warm bread or white rice on the side.

 

Tips:

• Use pre-cooked chorizo if you want a firmer bite, or raw/fresh chorizo for a softer, more infused flavor.

• Lentil types matter: Brown or green lentils hold their shape best; red lentils will break down into a thicker texture.

• Add leafy greens: A handful of spinach or kale stirred in during the last 5 minutes adds color and nutrients.

• Leftovers: This soup stores well—flavors deepen overnight. Keep refrigerated for up to 4 days or freeze in portions.

• Smoky twist: Add a splash of chipotle or a spoonful of tomato paste while sautéing the vegetables for a smokier broth.