Chorizo Lentil Soup

READY IN: 1hr 20mins
Recipe by chia

an old recipe from 2 hot tamales

Top Review by mnrmontanez

Probably would have been better if I used authentic mexican chorizo from a mexican store not the chorizo from Krogers. Very smokey flavor. It seemed to rich to eat more then one bowel. DH said it was "ok" might cook again but not going to be on the top of the list for all the prep needed and the time it takes to make this soup.

Ingredients Nutrition

Directions

  1. Toast the chiles in a dry, cast iron skillet over medium-high heat until brown all over; they will soften, bubble and release their aroma .Place the chiles in a saucepan with the water. Bring to a boil, reduce to a simmer and cook 5 minutes, or until soft. Transfer the chiles with their water to a blender or food processor and puree until smooth. Reserve.
  2. Fry the bacon in large heavy stockpot over medium-high heat, about 4 minutes. Stir in the chorizo and saute 3 minutes longer, or until browned. Spoon out excess fat. Add the onions and cook, stirring occasionally, until golden. Then stir in the garlic and cook for a few minutes to release its aroma. Add the lentils and reserved chile puree and saute an additional minute.
  3. Pour in the stock or water. Bring to a boil, reduce to a simmer and cook 10 minutes, occasionally skimming and removing the fat from the top. Stir in the carrots, celery, salt and pepper. Cook over medium-low heat, covered, for about 40 minutes, skimming and discarding the fat from the top. Sprinkle with the chopped parsley and cilantro and serve hot, with the lime wedges if desired.

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