Sopa De Lentejas De La Tia Julita

READY IN: 55mins
Recipe by Elmotoo

AKA Chilean Hearty Lentil Chowder with Chorizo.

Top Review by katew

A Hundred stars !! I have just eaten a bowl of this soup after walking the dogs for an hour in the cold, silent fog. Thank goodness I had made this earlier so it had time to sit and meld !! I doubled the potato as I had no pumpkin and also doubled the tomatoes as per another reviewers suggestion, also I stirred through home grown basil. Fab Fab Fab !!

Ingredients Nutrition

  • 29.58 ml vegetable oil
  • 141.74 g chorizo sausages, peeled and sliced into 8 pieces
  • 236.59 ml coarsely chopped onion
  • 236.59 ml pumpkin, cut into 1/4-inch pieces
  • 2 leeks, white and light green parts only, sliced into 1-inch rings
  • 5 garlic cloves, coarsely chopped
  • 1 large tomatoes, peeled, seeded, and coarsely chopped
  • 354.88 ml lentils, pickled over and rinsed
  • 1 small celery rib, with leaves
  • 3 sprig parsley
  • 2 bay leaves
  • 2365.0-2838.0 ml water
  • salt & freshly ground black pepper, to taste
  • 4 small potatoes, peeled and cut into 1/4-inch dice
  • 29.58 ml finely minced fresh parsley


  1. Heat the oil in a heavy soup pot. Add the chorizo, onion, and pumpkin; cook over high heat, stirring, for a few minutes. Add the leeks, garlic, and tomato, and cook for 3 minutes more.
  2. Tie the celery, parsley & bay leaves together w/kitchen string and add along with the lentils to the soup pot. Add enough water to cover the lentils by 2 inches, and bring to a boil. Reduce the heat, and simmer covered for about 20 minutes.
  3. Season with salt and black pepper, add the potato cubes, and simmer until the vegetables are soft, 15 minutes. If necessary, add more water.
  4. Before serving, discard the herb bundle, and taste for seasoning. Serve the soup piping hot, garnished with the parsley.

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