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    You are in: Home / Recipes / Basque Chorizo and Lentil Soup Recipe
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    Basque Chorizo and Lentil Soup

    Basque Chorizo and Lentil Soup. Photo by Derf

    1/2 Photos of Basque Chorizo and Lentil Soup

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    20 mins

    1 hr

    Mercy's Note:

    I found this web on the net recently (I was on a Basque kick). I have not tried it out yet, but I am sucker for anything with lentils.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Place the lentils in a large soup pot.
    2. 2
      Add enough cold water to cover them by 3 inches.
    3. 3
      Bring the lentils and water to a boil over medium-high heat, reduce the heat to low, and add the whole sausages and 2 tablespoons of the olive oil.
    4. 4
      Cook the lentils for about 45 minutes.
    5. 5
      Add the potatoes, carrots, onions and green and red peppers, and cook for about 20 minutes longer, until the vegetables are fork-tender.
    6. 6
      Cut each chorizo in half, and serve 1 piece to a bowl.
    7. 7
      Season to taste with salt, and serve.

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    Ratings & Reviews:

    • on October 26, 2011

      This was so disappointing! It's an easy-to-make hearty, nutritious soup, but it was VERY BLAND. Added salt, pepper, and garlic powder, but even that didn't enhance it enough to ever bother making again.

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    • on October 15, 2009

      55

      I made this with Portuguese Chourizo since our supermarket doesn't carry Spanish Chorizo (I'm assuming they're fairly similar, although 1/2 pound constituted but one sausage and the recipe sounds like it involved 2 or 3!). Still, it made for quite a flavorful soup, although salt and a hearty amount of pepper should be added. Very satisfying on a cold fall evening, served with hearty bread of some sort.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 26, 2007

      55

      Excellent recipe, amazing flavor. Recommend getting quality chorizo as this is really the star of the soup. I substituted French lentils for regular green lentils - they hold their shape a bit better, if you can find them (I usually can't, without too much work anyway). I'd also recommend making this the day before and refrigerating overnight - the soup will thicken significantly, and the flavors seem stronger and smoother to me.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Basque Chorizo and Lentil Soup

    Serving Size: 1 (267 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 380.2
     
    Calories from Fat 175
    46%
    Total Fat 19.5 g
    30%
    Saturated Fat 6.1 g
    30%
    Cholesterol 33.3 mg
    11%
    Sodium 489.6 mg
    20%
    Total Carbohydrate 34.1 g
    11%
    Dietary Fiber 9.1 g
    36%
    Sugars 4.9 g
    19%
    Protein 18.1 g
    36%

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