This Lentil Chorizo Soup Recipe was born like many of my soups – by opening the refrigerator door and seeing what’s available to throw in the soup pot. From there, it’s a matter of matching up ingredients that work well together. This should not be a complicated affair. You should choose things that you like and go with it. Do not look back! Part of the fun of making soup is cooking without a written recipe, just winging it. This Lentil Chorizo Soup is one of those recipes from the wing. And you know what? It turned out great. This is what I did.
Lentil Chorizo Soup
Author: eSoupRecipes.com
Recipe type: Soup
Cuisine: Mexican
Ingredients
- 1 tablespoon olive oil
- 6 cups beef broth
- 9 ounces Mexican chorizo
- 8 ounces lentils, rinsed thoroughly in cold water
- 1 onion, diced
- 1 red bell pepper, chopped (feel free to use a green or yellow bell pepper here)
- 1 large potato, diced
- 2 carrots, diced
- ½ teaspoon salt
- 1 tablespoon lime juice
- Chopped avocado
Instructions
- Heat the olive oil in a Dutch oven or soup pot over medium heat
- Add the Mexican chorizo and cook for 2 minutes, stirring constantly
- Drop in the onion, bell pepper, potato and carrots and cook for about 6 minutes, until veggies start to soften
- Stir in the lentils and cook for another minute
- Pour in the beef broth and salt and bring to a boil
- Reduce to a simmer cook until vegetables are completely cooked, about 45 minutes
- Pour in the lime juice and stir
- Serve with diced avocado pieces on top and extra lime juice if desired
Looking for the perfect pot to cook up your next batch of soup? I recommend the Lodge Enameled Cast Iron Dutch Oven. It comes in 11 different colors and is an excellent value for the price.
