Red Lentil Chorizo Soup (or Stew)

Red lentil chorizo soup with crispy chorizo

Red Lentil Chorizo Soup (or Stew)

This chorizo lentil soup is a hearty one-pot soup made with crispy chorizo, red lentils, potatoes, tomatoes and warm spices. It is meal prep friendly because the lentils thicken the soup and hold up well when reheated. It also works as an easy winter dinner for busy families who want something filling without cooking three separate sides.

Note - ingredients can be approximate.

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Prep Time 10

Cook Time 45

Total Time 55

Course Soup

Cuisine European

Servings

Calories 588 kcal

Equipment

Dutch oven, recommended
Stick Blender

Ingredients

1 tablespoon olive oil, or other neutral oil
2 chorizo sausages, adjust spiciness to preference
1 brown onion
2 carrots
2 potatoes, all-rounder, white
3 garlic cloves, diced
1 tablespoon cumin, adjust to your preferences
1 tablespoon sweet paprika, adjust to your preferences
1 teaspoon cayenne pepper, adjust to your preferences
1 tablespoon brown sugar
1 tablespoon red wine vinegar, subs note 1
1 ½ cup red lentils, dry (approx.3cup hydrated as substitution
800 g (1 ¾ lb) diced tomatoes, approx. 2 tins
1 L (4 cups) chicken stock, store bought or homemade
¼ cup Greek yoghurt

Instructions

Prepare

Heat 1 tbsp olive oil on a dutch oven or deep pot over medium heat. Prepare veggies while heating up.
Dice: 2 chorizo sausages, 1 brown onion, 3 garlic cloves
Roughly cut: 2 potatoes, 2 carrots (peeling optional)
Recommended - Preheat 1 L (4 cups) chicken stock by adding to a microwave safe dish and microwaving for approx. 2-5 minutes (time dependent)

Cook

Add 2 chorizo sausages and cook until slightly crispy and oil has been released. Remove, but leave oil in pan.
Add 1 brown onion and fry until soft and fragrant (approx. 2-3 minutes). Add 3 garlic cloves in last minute. 5-10 minutes).
Add 1 ½ cup red lentils, 800 g (1 ¾ lb) diced tomatoes, 1 L (4 cups) chicken stock, 2 potatoes, 2 carrots, 1 tbsp cumin, 1 tbsp sweet paprika, 1 tsp cayenne pepper1 tbsp brown sugar, 1 tbsp red wine vinegar. Stir well and bring to the boil (bubbling). Once boiling, reduce to a simmer for at least 30 minutes or until the lentils are tender.
Add ¼ cup Greek yoghurt then either blend with a hand blender (directly in dutch oven); or allow to cool slightly and add to food processor.
Add to a bowl and top with the crispy chorizo.

Notes

Note 1 - red wine vinegar

Substitutions - white vinegar, white wine vinegar, apple cider vinegar

Storing

Allow to cool completely (no more than 2 hours at room temperature), then store in airtight containers for 4-5 days. If wanting to retain crispy chorizo, store separately and add later or mix in for more of a stew vibe

Reheating

Stove-top. Reheat in a saucepan over low heat, stirring occasionally, until warmed through.

Microwave. Reheat individual portions for 2-4 minutes, stirring halfway every minute.

Freezing

Store in the freezer for up to 6 months.

Nutrition

Calories: 588kcalCarbohydrates: 68gProtein: 33gFat: 21gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 44mgSodium: 342mgPotassium: 1533mgFiber: 21gSugar: 14gVitamin A: 5383IUVitamin C: 38mgCalcium: 141mgIron: 9mg

Keyword Pork Recipe, Soup Recipe

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