Chorizo & Red Lentil Soup

Our Chorizo and Red Lentil Soup is bursting with hearty rich flavor. This spicy soup is perfect to ward off those cold winter days. Made with chorizo, red lentils, and vegetables this soup gets even better the next day.

Course Soup Recipes

Cuisine Spanish

Prep Time 15

Cook Time 45

Total Time 1

Servings -6

Calories 483kcal

Author Michelle Ordever

Equipment

T-fal Jumbo Cooker with Lid

Ingredients

3 4 oz/100g chorizo sausage links
1 Tbsp extra virgin olive oil.
1 large carrot chopped small
1 large celery stalk chopped small
1 medium yellow onion chopped small
Sea salt and black pepper to taste
6 cups chicken stock
2 cups red lentils well rinsed
1 15 oz/400g can diced tomatoes, with liquid
1 tsp dried oregano
1 tsp garlic powder
1 tsp dried thyme
2 whole bay leaves
2 ” Parmesan cheese rind optional
¼ cup fresh basil chopped

For Optional Garnish

3 Tbsp freshly grated Parmesan cheese

Instructions

Brown the chorizo sausage links in a large, high-sided skillet or frying pan over medium heat for 2-3 minutes per side. Once browned, remove sausage from skillet and cut into bite-sized pieces. Set aside.
Add olive oil to the skillet and add the chopped carrot, celery, and onion. Season with salt and black pepper, to taste, and stir to combine. Cook for 4-5 minutes, stirring occasionally until the vegetables soften and develop some color.
Return the chopped chorizo to skillet, along with the 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 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.
Serve immediately, topped with some freshly grated Parmesan cheese, if desired.

Nutrition