Lentil Chorizo Soup

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

Recipe Type: Soup

Cuisine: Mexican

Author: eSoupRecipes.com

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
1/2 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

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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.

Todd