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I threw this smoky chorizo and lentil soup together on a cold night, and now our family asks for it all the time. There's something magical about how the bold chorizo mingles with soft lentils and veggies to make the ultimate comfort food. The smell that fills our home when it's cooking always draws everyone into the kitchen!
What Makes This Soup Special
The real trick is watching those chorizo oils seep into the broth, giving everything this unbelievable taste. The lentils work like flavor sponges while each veggie adds its own twist. It amazes me how a handful of basic ingredients can turn into something so darn good.
Ingredients You'll Want
- Olive Oil: A little drizzle to get started.
- Chorizo: 8 ounces of Spanish style for that smoky kick.
- Onion: One medium cut into small cubes.
- Carrot: One medium chopped into chunks.
- Celery: Two stalks cut up tiny.
- Red Bell Pepper: One for a splash of color.
- Garlic: Two cloves finely chopped.
- Smoked Paprika: One teaspoon for extra depth.
- Fresh Thyme: One teaspoon all chopped up.
- Tomato Paste: Two tablespoons to thicken things up.
- Green Lentils: Around 10 ounces washed thoroughly.
- Potatoes: 8 ounces skinned and diced.
- Chicken Stock: Six cups fresh made if possible.
- Bay Leaves: Two for background flavor.
- Fresh Parsley: A small bunch to sprinkle on top.
- Salt and Pepper: Add to your liking.
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Cooking Instructions
- Crisp Up The Chorizo
- Warm your oil and fry the chorizo until it gets crunchy and releases all its tasty fats.
- Soften The Vegetables
- Take out the chorizo bits and drop your onion carrot celery and pepper into those tasty oils until they turn soft.
- Boost The Flavors
- Throw in your garlic paprika thyme and tomato paste and stir until you can really smell them.
- Slow Cook Everything
- Pour in your lentils potatoes bay leaves and stock then let it all bubble slowly for about half an hour.
- Finish It Off
- Mix that crunchy chorizo back in add salt and pepper and top with fresh parsley.
Helpful Hints
Don't rush the simmering stage as the flavor gets way better with time. Always wash those lentils before cooking. If your soup looks too thick just pour in more stock. I sometimes add a splash of red wine with the tomato for a richer taste.
Tasty Variations
Feel free to switch things up! I often toss in a handful of spinach right at the end or use sweet potatoes instead of regular ones. It tastes even better the next day so it's great for meal prep when you're busy.
Common Questions
Frying the chorizo first creates that amazing flavor base for everything else. Your lentils should stay firm but not crunchy. Stick to green or brown lentils since red ones fall apart too much. You can definitely freeze portions after they cool down. We always grab some crusty bread to soak up every last drop.
Frequently Asked Questions
- → What’s special about green lentils?
They keep their shape while cooking, unlike softer varieties that might turn mushy.
- → Is there a substitute for chorizo?
Smoked sausage works too, but real Spanish chorizo adds the authentic flavor.
- → What’s the best way to save leftovers?
Store in the fridge for up to 4 days or freeze for 3 months for later use.
- → Why start with cooking chorizo?
It releases oils during cooking, adding delicious depth to the vegetables and broth.
- → Can I skip the sausage?
To make it vegetarian, leave out the chorizo, switch to veggie stock, and toss in some smoked paprika.