What Ingredients Do I Need?

  • chorizo
  • extra virgin olive oil
  • carrot
  • celery
  • yellow onion
  • Sea salt and black pepper
  • chicken broth
  • red lentils
  • diced tomatoes, with liquid
  • dried oregano
  • garlic powder
  • dried thyme
  • whole bay leaves
  • Parmesan cheese rind
  • fresh basil
  • Parmesan cheese

What is Chorizo?

Image of finished chorizo and red lentil soup.
Chorizo and Red Lentil Soup

I've mentioned more than once that I grew up in rural Nova Scotia. With a combined heritage of English, Scottish, and German, my idea of “spice” was paprika.

As an adult, though, I love to travel and I've visited Texas several times. On one of those occasions, I encountered chorizo.

“It's just sausage,” I was told, and silly me, took a bit bite.

Cough. Cough.

What they should have told me is that it's a SPICY, red-chili-filled pork sausage.

It's good, though, once you get used to the heat.

And if you're inclined to think that red lentils are lacking in flavour, the chorizo ensures that they're anything but. In fact, the spiciness of the sausage and the creamy lentils seem to be perfect for each other.

No Onion Chunks

The vegetables – onion, carrot, and celery – need to be chopped very finely. Well, maybe not the carrots. I left a bit of chunks to them, but you don't need to.

In FACT, if you want, you can toss the vegetable sauté into the blender before adding the sausage and lentils. It might not make for pretty photos, but if your children turn their nose up at “bits”, you might want to consider it.

Soak or Don't Soak

Lentils don't need to be soaked. They really don't, because they cook so quickly.

Soaking them for 2 or 3 hours will shorten the cooking time, but don't push your luck or you might end up with lentil puree. (Unless that's what you're looking for)

If you have hard water, you might find that your legumes – white beans, lentils, chickpeas – never soften. You should either filter your water or use bottled water. It's a lesson I learned the hard way after endless cooking of beans that never softened.

Have Leftovers?

First, this soup freezes well. The lentils will be a little softer, but otherwise, it'll be good.

Second, you could throw in a handful of cooked rice and some extra broth – it'll be a completely different and equally delicious soup. Or, without extra broth, a lentils-and-rice insta-casserole.

How to Make Chorizo and Red Lentil Soup

Brown Chorizo sausage links in a large, high-sided skillet over medium heat, approximately 2-3 minutes per side.

Image of three chorizo sausages in skillet.
Chorizo and Red Lentil Soup (Lentejas con Chorizo) 233
Image of browned chorizo sausages in skillet.
Chorizo and Red Lentil Soup (Lentejas con Chorizo) 234

Once browned, remove sausage from skillet and cut into bite-sized pieces. Set aside.

Add olive oil to skillet and add the chopped carrot, celery, and onion.

Season with salt and black pepper, to taste, and stir to combine. Cook, stirring occasionally, until the vegetables soften and develop some color, approximately 4-5 minutes.

Return sausage to skillet, along with chicken stock, red lentils, diced tomatoes, oregano, garlic powder, thyme, bay leaves, and Parmesan rind, if using.

Stir to combine and increase heat to medium-high. Bring to a boil, then immediately reduce heat to medium-low. Cover with a tilted lid and simmer for 20-25 minutes, or until just until the lentils are tender.

Remove from heat and discard the bay leaves and remaining Parmesan rind. Taste and adjust seasonings as needed.

Stir in fresh basil and serve immediately, topped with some freshly grated Parmesan cheese, if desired.

Image of soup with basil added.
Chorizo and Red Lentil Soup (Lentejas con Chorizo) 235
Print

Chorizo and Red Lentil Soup

Spanish Chorizo and Red Lentil Soup – or Lentejas con Chorizo – is flavor-filled and creamy, taking just an hour to put a filling family dinner on the table.

  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 6 servings 1x
  • Category: Soup
  • Cuisine: Mexican

Ingredients

Scale
  • 12 ounces chorizo sausage links
  • 1 Tablespoon extra virgin olive oil.
  • 1 carrot (chopped small)
  • 1 stalk celery (chopped small)
  • 1 yellow onion (chopped small)
  • Sea salt
  • Black pepper
  • 6 cup chicken broth (or up to half water)
  • 2 cup red lentils (well rinsed)
  • 15 ounces diced tomatoes (with liquid)
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • 1 chunk Parmesan cheese rind (2 inches)
  • 1/4 cup fresh basil (chopped)
  • 3 Tablespoon Parmesan cheese

Instructions

  1. Brown Chorizo sausage links in a large, high-sided skillet over medium heat, approximately 2-3 minutes per side. Once browned, remove sausage from skillet and cut into bite-sized pieces. Set aside.
  2. Add olive oil to skillet and add the chopped carrot, celery, and onion. Season with salt and black pepper, to taste, and stir to combine. Cook, stirring occasionally, until the vegetables soften and develop some color, approximately 4-5 minutes.
  3. Return sausage to skillet, along with chicken stock, red lentils, diced tomatoes, oregano, garlic powder, thyme, bay leaves, and Parmesan rind, if using.
  4. Stir to combine and increase heat to medium-high. Bring to a boil, then immediately reduce heat to medium-low. Cover with a tilted lid and simmer for 20-25 minutes, or until just until the lentils are tender.
  5. Remove from heat and discard the bay leaves and remaining Parmesan rind. Taste and adjust seasonings as needed. Stir in fresh basil and serve immediately, topped with some freshly grated Parmesan cheese, if desired.

Notes

Adding a section of Parmesan rind to homemade soup is a great way to instill additional flavor to your recipes.

Nutrition

  • Calories: 374
  • Sugar: 4
  • Sodium: 1761
  • Fat: 12
  • Saturated Fat: 6
  • Carbohydrates: 44
  • Fiber: 20
  • Protein: 24
  • Cholesterol: 42
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Chorizo and Red Lentil Soup (Lentejas con Chorizo) 236
Author

Author of A Cabin Full of Food and Going Herbal, mom to a large family, and a survivor of brain cancer, Marie believes that life should be simple, food should be homemade, and the best way to enjoy tomorrow is to prepare for it today.

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