Recipes, Soups, Stews, Chili

Flavorful Chorizo & Red Lentil Soup

Add this flavorful Chorizo & Red Lentil Soup to your fall/winter menu. The flavors are a delicious blend and it’s bowl-ready in about 45 minutes.

Up close view of a bowl of chorizo and red lentil soup with chunks of chorizo and fresh basil garnish

Warm up with a bowl of Chorizo and Red Lentil Soup:

When the temperature begins to cool, a delicious, warm bowl of Chorizo and Red Lentil soup is the perfect dinner to enjoy. Chorizo sausage links are already seasoned and eliminate the need for added seasonings. Cooking them is easy since you treat them like you would any other type of sausage links. I like to brown mine well for a little crisp to the meat in the soup.

Lentils are something that I didn’t eat a lot of growing up. Now that I’m older, I am learning to be more open-minded about new foods. Our local grocery store had a big sale on red and green lentils (they were less than $1.00 per bag!) so I decided to give them a try. My good ol’ trusty antique cookbook had several recipes that were filling and something my family would actually eat. I used my last bag to create this Chorizo and Red Lentil Soup and it was a hit with the entire family.

I’m the only one in my house who loves my food spicy. Even if you purchase the spicy sausage links, the vegetables and red lentils help balance the heat. Red lentils break down faster than any other type, making them perfect for this quick soup. The flavor is mild, earthy, and slightly sweet. They are often used as a replacement for means in recipes such as sloppy joes, chili, or burgers.

Ingredients to Make Chorizo and Red Lentil Soup:

  • Chorizo sausage links
  • Extra virgin olive oil
  • Carrot
  • Celery
  • Yellow onion
  • Sea salt and black pepper
  • Chicken stock
  • Red lentils
  • Diced tomatoes
  • Dried oregano
  • Garlic powder
  • Dried thyme
  • Whole bay leaves
  • Parmesan cheese rind
  • Fresh basil
Chunks of chorizo with red lentils in white soup bowl

How to Make Chorizo and Red Lentil Soup:

Brown Chorizo sausage links in a large, high-sided skillet over medium heat, approximately 2-3 minutes per side. Once browned, remove sausage from skillet and cut into bite-sized pieces. Set aside.

Add olive oil to skillet and add the chopped carrot, celery, and onion. Season with salt and black pepper, to taste, and stir to combine. Cook, stirring occasionally, until the vegetables soften and develop some color, approximately 4-5 minutes.

Return sausage to skillet, along with chicken stock, red lentils, diced tomatoes, oregano, garlic powder, thyme, bay leaves, and Parmesan rind, if using.

Stir to combine and increase heat to medium-high. Bring to a boil, then immediately reduce heat to medium-low. Cover with a tilted lid and simmer for 20-25 minutes, or until just until the lentils are tender.

Remove from heat and discard the bay leaves and remaining Parmesan rind. Taste and adjust seasonings as needed. Stir in fresh basil and serve immediately, topped with some freshly grated Parmesan cheese, if desired. Enjoy!

Bowl of soup topped with freshly grated Parmesan cheese
Chorizo and Red Lentil Soup

Chorizo & Red Lentil Soup

Yield: 6 Servings
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

Ingredients

  • 3 4-oz. chorizo sausage links
  • 1 Tablespoon extra virgin olive oil.
  • 1 large carrot, chopped small
  • 1 large stalk celery, chopped small
  • 1 medium yellow onion, chopped small
  • Sea salt and black pepper, to taste
  • 6 cups chicken stock
  • 2 cups red lentils, well rinsed
  • 1 15-oz. can diced tomatoes, with liquid
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme
  • 2 whole bay leaves
  • 2” Parmesan cheese rind (optional)

Optional Toppings:

  • ¼ cup fresh basil, chopped
  • 3 Tablespoons freshly grated Parmesan cheese

Instructions

Brown Chorizo sausage links in a large, high-sided skillet over medium heat, approximately 2-3 minutes per side. Once browned, remove sausage from skillet and cut into bite-sized pieces. Set aside.

Chop your vegetables into bite-size pieces. Place in a bowl and set aside.

Add olive oil to skillet and add the chopped carrot, celery, and onion. Season with salt and black pepper, to taste, and stir to combine. Cook, stirring occasionally, until the vegetables soften and develop some color, approximately 4-5 minutes.

Return sausage to skillet, along with chicken stock, red lentils, diced tomatoes, oregano, garlic powder, thyme, bay leaves, and Parmesan rind, if using.

Stir to combine and increase heat to medium-high. Bring to a boil, then immediately reduce heat to medium-low. Cover with a tilted lid and simmer for 20-25 minutes, or until just until the lentils are tender.

Remove from heat and discard the bay leaves and remaining Parmesan rind. Taste and adjust seasonings as needed. Stir in fresh basil and serve immediately, topped with some freshly grated Parmesan cheese, if desired. Enjoy!

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 484Total Fat: 29gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 61mgSodium: 1423mgCarbohydrates: 29gFiber: 7gSugar: 8gProtein: 28g

This data was provided and calculated by Nutritionix on 8/29/2021

MORE Chorizo Recipes:

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