Chorizo & Lentil Soup

CREATIVE MEALS

El Popular Chorizo & Lentil Soup Recipe

Recipe by DeDe Reyes
Ivy Tech- East Chicago Campus
2010 Chorizo Contest

  • Prep Time: 20 minutes
  • Start to Finish: 1 hour 20 minutes
  • 6 – 8 Servings
  • 12 oz El Popular Chorizo
  • ¼ cup Olive Oil
  • 2 stalks Celery diced small
  • 2 Bay Leaves
  • 1 tablespoon Cumin
  • 1 Red and Yellow Bell Pepper diced small
  • 2 cups dry Lentils
  • 8 cups Chicken Stock
  • 2 medium Carrots diced small
  • Salt and pepper to taste
  • 12 oz El Popular Longaniza Chorizo
  • 2 medium Yellow Onions diced
  • Small 4 cloves Garlic minced
  • 1 tablespoon Oregano
  • 1 (14 oz.) canned diced Tomatoes
  • 1 Poblano Pepper, roasted, deseeded, diced small
  • 2 small cans Tomato Sauce
  • 1 cup Cilantro chopped
  • Crema Mexicana or Sour cream
  1. Remove casing from both styles chorizo. Cook Original Style 8-10 minutes and drain. Shape Longaniza Style into mini rustic meatballs and cook 8-10 minutes and drain.
  2. In a heavy stock pot over medium heat sauté onions, celery, and carrots in olive oil for about 8 minutes.
  3. Add garlic, spices, tomatoes, all peppers, lentils, tomato sauce, and chicken stock. Adjust seasoning, lower heat and cover for about 1 hour. After 15 minutes, add both styles chorizo and continue to cook.
  4. Serve hot soup with a spoon of crema and fresh cilantro.