Healthy Recipes | Chorizo Lentil Soup

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Healthy Recipes | Chorizo Lentil Soup

Carol Blair
Wednesday, 18 September 2019

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I feel so blessed to be able to call my mom or one of my aunts in México to talk about food recipes. Just a couple of weeks ago, we were talking about how each one of us makes our Lentil Soup. My aunt says she adds pork meat cut into cubes, while my mom prefers to add bacon or sausages (hot dogs sausages). I prefer to add Chorizo. The vegetables are diverse.

My aunt and I love to add plantain into the soup. And she also adds spinach. My friend Nora, from the Blog “Gusta Usted”, adds fried plantains and cooked eggs. In the Mexican region of Yucatán Península, Lentil soup is a rich combination of pork meat, chorizo, and sausages with carrots and potatoes. See, even though all of us are Mexicans, everyone has its very own particular way of cooking a lentil soup. So, next time you see a recipe for a Mexican Lentil soup thinks twice. There are so many versions of this soup to count.

However, unlike us, most people around the world grew up on lentils because they are a staple food in many parts of the world. Canada is the largest producer and exporter of lentils in the world. These days in the U.S., lentils are almost as common as rice or quinoa.

When we first got married and I fixed lentils for my hubby, the Gridiron Grub Guru, I first had to explain to him what Lentils were. I told him Lentils are these flat, disk-like dried beans that are high in protein and cook very fast.

Chorizo Lentil Soup

Ingredients:

  • 5 1/2 cups of chicken broth
  • 1/2 teaspoon dried thyme
  • 1 bay leave
  • Salt and pepper to taste
  • About 1 1/2 cups of water
  • 1 large onion chopped
  • 3 medium carrots peeled and cut in small pieces
  • 3 garlic cloves finely chopped
  • 6 oz. Mexican Chorizo You can use bacon cut in small pieces
  • 2 cups of lentils rinsed
  • 3 to matoes chopped

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Instructions:

For the sauce:
  1. Place the tomatoes and garlic in a blender with a cup of the broth. Mix until smooth and set aside.

For the soup:
  1. First, In a large pot, cook the chorizo over medium heat until well browned. (It will release some fat) About 8 minutes. Remove some of the excess fat from the pot leaving just one tablespoon.
  2. Second, Add the carrots and onion; cook for about 5 minutes until soft.
  3. Next, Stir in the tomato-garlic sauce and cook for about 8 more minutes.
  4. Now, is time to add the lentils, broth and water. Bring to a boil for a couple of minutes and then reduce the heat to a simmer. Add the thyme and bay leave. Simmer for about 40 minutes or until lentils are tender.

Notes:

  1. Add some more water if soup gets to dry for your taste.



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