Spanish Lentil Soup With Chorizo
10
People talking
When I first arrived in Córdoba, Spain to study for a year, the cook in my dorm served this, my first lunch in my new home. I had never had lentils before, but this dish quickly became my absolute favorite. My additions to the recipe are the garlic, onion and potato; I tried carrot once but I overcooked it and was traumatized by the mushiness, so I haven't done that since. The best part about this recipe is it costs less than $10 to make and feeds many.
- Ready In:
- 55mins
- Serves:
- Units:
Nutrition Information
10
People talking
ingredients
- 1 1⁄2 cups dry green lentils
- 2 tablespoons olive oil
- 1 small onion, chopped
- 1 garlic clove, minced
- 2 cups water
- 1 medium potato, cut into chunks slightly bigger than bite size
- 2 -3 small chorizo sausages (Mexican or Spanish) or 2 -3 small linguica sausage (Portuguese)
- salt & pepper
directions
- Soak the lentils in cold water for an hour prior to cooking.
- Heat olive oil on low heat, add onion and garlic. Sautée until onion begins to look translucent and garlic browns a little.
- Add water and lentils, bring to a boil and reduce to a simmer. Add potato.
- Add chorizo, in one inch slices.
- Cook until lentils get soft and expand and chorizo filling strains against natural casing, about 40-45 minutes.
- Serve warm with crusty bread.
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RECIPE MADE WITH LOVE BY
@Valeria
Contributor
@Valeria
Contributor
"When I first arrived in Córdoba, Spain to study for a year, the cook in my dorm served this, my first lunch in my new home. I had never had lentils before, but this dish quickly became my absolute favorite. My additions to the recipe are the garlic, onion and potato; I tried carrot once but I overcooked it and was traumatized by the mushiness, so I haven't done that since. The best part about this recipe is it costs less than $10 to make and feeds many."
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Not a fan. The potato and lentil was alright on it’s own, albeit bland; however the chorizo did not go well with the recipe. I put lime on it to make it passable. This is definitely not a 5 star recipe. Very minimal flavour. I followed the recipe and there was no liquid whatsoever in the end product. Just dry mush.
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The recipe was great! I made it without the chorizo and potatoes, and it turned out amazing!
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To make the flavor more interesting, I added a bit of lime, cumin, cilantro, and chili oil.
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Good base recipe. Cheap and healthy. I started making this soup after visiting Spain and falling in love with it. I do find I need more that 2 cups of water to cook this soup, though. I use (kosher) kabanos instead of Chorizos because that is what they sell around here. I like to add the sausage in the end of the cooking process, as not to loose the texture of the sausage. I also enhance the recipe by adding some soup powder, sometimes some beef stock, some extra garlic, some cut carrot, or some celery /celery root.
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