Sopa De Lentejas De La Tia Julita

"AKA Chilean Hearty Lentil Chowder with Chorizo."
photo by katew photo by katew
photo by katew
photo by JustJanS photo by JustJanS
photo by Fairy Nuff photo by Fairy Nuff
Ready In:


  • 2 tablespoons vegetable oil
  • 5 ounces chorizo sausages, peeled and sliced into 8 pieces
  • 1 cup coarsely chopped onion
  • 1 cup 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
  • 1 12 cups lentils, pickled over and rinsed
  • 1 small celery rib, with leaves
  • 3 sprigs parsley
  • 2 bay leaves
  • 2 12 - 3 quarts water
  • salt & freshly ground black pepper, to taste
  • 4 small potatoes, peeled and cut into 1/4-inch dice
  • 2 tablespoons finely minced fresh parsley


  • 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.
  • 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.
  • Season with salt and black pepper, add the potato cubes, and simmer until the vegetables are soft, 15 minutes. If necessary, add more water.
  • Before serving, discard the herb bundle, and taste for seasoning. Serve the soup piping hot, garnished with the parsley.

Questions & Replies

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  1. 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 !!
  2. This was pretty good (but check my reviews and recipes, we eat a lot of lentil soups so I'm fussy). I made this for our lunch and rather than the aromatics (celery, baby leaves parsley) and water, I used some of my home made chciken stock. I'm glad I did because I think the soup might have lacked enough flavour for us otherwise. I loved the fact it contained so many vegies,but if I made it again, I'd up the tomato (just a personal preferance). Thanks for posting.
  3. Enjoyed the flavours, thanks for sharing.
  4. Deliciously good! My husband and I loved it and will make it again. Thank you Fairy Nuff!
  5. Yummo!!! I made this today and had some for lunch and then again with the family for dinner.I added a can of chopped, peeled tomatoes rather than the fresh tomato and I used a mixture of red and yellow lentils. The chowder was rich and delicious. My youngest said that this stuff rocks and I agree!!! Thanks Bethie!!



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