Chorizo & Red Lentil Soup
In the realm of comforting soups, the Chorizo & Red Lentil Soup stands out as a hearty and nourishing meal that can warm you up on the coldest days. This recipe combines the rich, spicy flavor of chorizo with the earthy taste of red lentils, resulting in a dish that is both filling and flavorful. Additionally, it is economical to prepare, especially with a money-saving tip of using a mixture of broth and water.Health Benefits and Flavor EnhancementsRed lentils are an excellent source of protein and fiber, making this soup a nutritious option for any meal plan. The inclusion of a Parmesan rind not only adds depth to the flavors but also imparts a gentle creaminess to the soup, enhancing its overall appeal.Preparation of the DishThe texture of this soup is wonderfully hearty, with tender lentils and flavorful chorizo pieces providing a satisfying bite. As you prepare this dish, you may consider adjusting the seasonings to your palate, ensuring each bowl is perfectly tailored to your taste.
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Ingredients
- 3 4-oz. chorizo sausage links
- 1 tbsp 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 cup chicken stock
- 2 cups red lentils well rinsed
- 1 15-oz. diced tomatoes can with liquid
- 1 tsp dried oregano
- 1 tsp garlic powder
- 1 tsp dried thyme
- 2 whole bay leaves
- 2 in. Parmesan cheese rind (optional)
- ¼ cup fresh basil chopped, (optional)
- 3 tbsp freshly grated Parmesan cheese (optional)
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.
- 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!
Disclaimer
Some parts or all of recipe maybe AI-generated. Recipe pictures are examples of recipe and represent no affiliation with photographer.
Nutrition
Calories: 349kcal (17%)Carbohydrates: 48g (16%)Protein: 23g (46%)Fat: 7g (11%)Saturated Fat: 2g (13%)Polyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 10mg (3%)Sodium: 414mg (18%)Potassium: 912mg (26%)Fiber: 19g (79%)Sugar: 6g (7%)Vitamin A: 2136IU (43%)Vitamin C: 6mg (7%)Calcium: 92mg (9%)Iron: 6mg (33%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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