Best Mexican Lentil Soup With Chorizo Recipes

LENTIL SOUP WITH MEXICAN CHORIZO

Steps:

• In a large pot or dutch oven over medium-high heat, cook the chorizo until browned.
• Add the onions, garlic, celery, carrots, jalapeños, and spinach to the pot and sauté with the chorizo until the vegetables start to become tender, about 5 minutes, stirring often.
• Add the lentils, tomatoes, and chicken broth and bring it all to a simmer. Stir in the taco seasoning.
• Cover and reduce heat to low, and simmer for about 20 minutes or until the lentils are soft. Stir often to prevent the soup from sticking to the bottom of the pan. When the lentils are soft and the soup has thickened.
• Serve this Lentil Soup with Mexican Chorizo with crusty bread or cornbread.

LENTIL SOUP

Steps:

• Heat olive oil in a saucepan and sauté the onions and garlic for 5 minutes over a medium heat.
• Add the celery and carrots and cook for 10 minutes at a lower temperature.
• Stir in the drained lentils, 6 cups of chicken broth, and the parsley. Bring to a boil and then reduce the heat to simmer. Cook for 25-30 minutes. Season the soup with salt and pepper. Remember, cooking time will depend on the lentil variitu you use for this recipe.
• Serve your Lentil Soup in small bowls, add a few drops of lime juice, and enjoy!

SPICY CHORIZO AND RED LENTIL SOUP WITH KALE

Steps:

• Set a large pot or Dutch oven over medium-high heat. Add the chorizo and cook, breaking the sausage into small pieces and stirring occasionally, until the chorizo is browned, about 8 minutes.
• Add the kale, onion, carrots, celery and garlic and cook, stirring occasionally, until the vegetables are just starting to become tender, about 5 minutes. You should hear a steady sizzle from the pot; adjust the heat as needed. Season with salt and pepper.
• Add the chicken broth, tomatoes and lentils, and bring to a boil. Reduce the heat to low, cover and gently simmer, stirring occasionally, for 20 minutes, or until the lentils are soft.
• When ready to serve, taste and adjust the seasonings. Serve hot with crusty bread. Leftovers can be refrigerated in an airtight container for up to 7 days.

LENTEJAS (MEXICAN LENTIL SOUP)

Steps:

• Heat the oil over medium heat in a stock pot. Add onions and sauté for 3 minutes or until slightly translucent.
• Add chorizo, set the heat to medium-low and cook, stirring, for 5 minutes.
• Add the tomato sauce and the spices mixture, cook stirring for 2 minutes.
• Add the lentils, carrots and potatoes.
• Pour in the chicken stock (or water) and bring to a boil.
• Cover and cook for about 25-30 minutes over medium-low heat, adding more water if necessary.
• Adjust with salt and allow the soup to thick to your desired consistency (read notes).
• Serve warm with homemade tortillas or bolillo bread.

LENTIL SOUP WITH CHORIZO & RICE

Steps:

• Boil lentils in 4 cups of water (or chicken stock), add bacon, salt & pepper to taste.
• and cook until tender. About 20 minutes depending on the age of lentils.
• Once the lentils are tender toss the bacon and put lentils aside. Do not drain.
• In a separate pot heat the olive oil and brown the onions until they are clear.
• Add chopped chorizo and cook for about 5 minutes.
• Add cumin & paprika and mix in well.
• Add cooked rice and mix in well.
• Mix in the lentils & rice mix and cook for another 10 minutes stirring often.
• Serve in bowl with the garnish of choice.

SPANISH LENTIL SOUP WITH CHORIZO

Steps:

• 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.

MEXICAN LENTIL SOUP WITH CHORIZO

Steps:

• 1. FOR THE SAUCE: Place the tomatoes and garlic in a blender with a cup of the broth. Mix until smooth and set aside. For the soup:
• 2. 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.
• 3. Add the carrots and onion; cook for about 5 minutes until soft.
• 4. Stir in the tomato-garlic sauce and cook for about 8 more minutes.
• 5. 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. Note: Add some more water if soup gets to dry for your taste.
• 6. Sprinkle with cilantro and serve with a wedge of lime.

LENTILS WITH CHORIZO

Steps:

• Rinse lentils; place in large pot. Pour enough water into the pot to cover the lentils by 2 inches; add the chicken bouillon cube to the pot. Bring to simmer; cook until lentils are just tender, about 20 minutes.
• While lentils are cooking, heat a large skillet over medium-high heat. Cook chorizo until brown, 10 to 15 minutes. Remove from pan. In the same pan, lightly fry bacon until cooked but still soft, about 5 minutes. Remove bacon, leaving drippings in pan. Chop bacon.
• Cook the tomato, tomatillo, onion, and garlic in the bacon fat until soft, about 5 minutes. Stir in the water and cilantro; transfer mixture to a blender. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the mixture moving before leaving it on to puree until smooth.
• Stir the pureed vegetables, cooked chorizo, cooked bacon, and cumin into the lentils and cooking water. Stir over medium heat until hot, about 5 minutes. Serve in bowls; top each bowl with a teaspoon of cotija cheese and a dollop of sour cream.