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 WITH CHORIZO

Steps:

• Place the tomatoes and garlic in a blender with a cup of the broth. Mix until smooth and set aside.
• 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.
• Add the carrots and onion; cook for about 5 minutes until soft.
• Stir in the tomato-garlic sauce and cook for about 8 more minutes.
• 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.

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.

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.

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.

LENTIL AND CHORIZO SOUP

Steps:

• Toast the chiles in a dry, cast iron skillet over medium-high heat until brown all over; they will soften, bubble and release their aroma .Place the chiles in a saucepan with the water. Bring to a boil, reduce to a simmer and cook 5 minutes, or until soft. Transfer the chiles with their water to a blender or food processor and puree until smooth. Reserve.
• Fry the bacon in large heavy stockpot over medium-high heat, about 4 minutes. Stir in the chorizo and saute 3 minutes longer, or until browned. Spoon out excess fat. Add the onions and cook, stirring occasionally, until golden. Then stir in the garlic and cook for a few minutes to release its aroma. Add the lentils and reserved chile puree and saute an additional minute.
• Pour in the stock or water. Bring to a boil, reduce to a simmer and cook 10 minutes, occasionally skimming and removing the fat from the top. Stir in the carrots, celery, salt and pepper. Cook over medium-low heat, covered, for about 40 minutes, skimming and discarding the fat from the top. Sprinkle with the chopped parsley and cilantro and serve hot, with the lime wedges if desired.

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.

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.