Prep 8 mins
Cook 30 mins
This sounds delicious! Posting her for save keeping!
Make and share this Red Lentil and Chorizo Soup recipe from Food.com.
- 5 cups low sodium chicken broth
- 2 cups water
- 1 lb dried red lentils
- 1 whole onion, chopped
- 3 garlic cloves, chopped
- 2 teaspoons ground cumin
- 1⁄2 teaspoon cayenne pepper
- 2 tablespoons extra virgin olive oil
- 1 lb chorizo sausage, links or 1 lb hot Italian sausage link
- 4 cups Baby Spinach
- In a 5-quart soup pot, bring broth, water, lentils, onion, garlic, cumin, and cayenne pepper to a boil; reduce heat to low, cover, and simmer 25 minutes.
- Meanwhile, heat oil in a large skillet over medium heat. Add chorizo or sausage links and cook 12 to 15 minutes, or until fully cooked. When cool enough to handle, cut chorizo into slices. Add to soup, along with spinach, and cook 3 to 4 minutes longer, until spinach is wilted.
I subbed Turkey Choritzo to save some calories, and used kale as suggested by another reviewer. With a warm seeded roll on the side, wow, did this hit the spot on a chilly day! Great alternative to chili.
I found this original recipe on Red Book Magazine, and it is one of our family's favorites. However, some tips: First, it makes way more than just 8 servings, more like 12 servings (So the calories are less than 350 per serving). Also, We only put half of the lentils in- if you put all it is too thick. I also use kale or another fresh green instead of spinach- it holds up more nicely and is tons cheaper and healthier for you. This is a must favorite in our family.