Spanish Lentil Soup With Chorizo Recipes

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SPANISH LENTIL SOUP WITH CHORIZO

When I first arrived in Córdoba, Spain to study for a year, the cook in my dorm served this, my first lunch in my new home. I had never had lentils before, but this dish quickly became my absolute favorite. My additions to the recipe are the garlic, onion and potato; I tried carrot once but I overcooked it and was traumatized by the mushiness, so I haven't done that since. The best part about this recipe is it costs less than $10 to make and feeds many.

Provided by Valeria

Categories     Lentil

Time 55m

Yield 6 serving(s)

Number Of Ingredients 8



Spanish Lentil Soup With Chorizo image

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.

Nutrition Facts : Calories 333, Fat 12.7, SaturatedFat 3.6, Cholesterol 17.6, Sodium 255, Carbohydrate 36.7, Fiber 15.6, Sugar 1.8, Protein 18.1

1 1/2 cups dry green lentils
2 tablespoons olive oil
1 small onion, chopped
1 garlic clove, minced
2 cups water
1 medium potato, cut into chunks slightly bigger than bite size
2 -3 small chorizo sausages (Mexican or Spanish) or 2 -3 small linguica sausage (Portuguese)
salt & pepper

RED LENTIL & CHORIZO SOUP

Sweet smoked paprika and cumin flavour this rustic blend topped with spicy Spanish sausage

Provided by Barney Desmazery

Categories     Lunch, Main course

Time 1h

Number Of Ingredients 13



Red lentil & chorizo soup image

Steps:

  • Heat the oil in a large pan. Add the chorizo and cook until crisp and it has released its oils. Remove with a slotted spoon into a bowl, leaving the fat in the pan. Fry the onion, carrots and cumin seeds for 10 mins until soft and glistening, then add the garlic and fry for 1 min more. Scatter over the paprika and sugar, cook for 1 min, then splash in the vinegar. Simmer for a moment, then stir in the lentils, and pour over the tomatoes and chicken stock.
  • Give it a good stir, then simmer for 30 mins or until the lentils are tender. Blitz with a hand blender until smooth-ish but still chunky. Can be made several days ahead or frozen for 6 months at this point. Serve in bowls, drizzled with yogurt and olive oil, scattered with the chorizo and a sprinkling of paprika.

Nutrition Facts : Calories 260 calories, Fat 13 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 10 grams sugar, Fiber 7 grams fiber, Protein 18 grams protein, Sodium 1.1 milligram of sodium

1 tbsp olive oil , plus extra for drizzling
200g cooking chorizo , peeled and diced
1 large onion , chopped
2 carrots , chopped
pinch of cumin seeds
3 garlic cloves , chopped
1 tsp smoked paprika , plus extra for sprinkling
pinch of golden caster sugar
small splash red wine vinegar
250g red lentil
2 x 400g cans chopped tomato
850ml chicken stock
plain yogurt , to serve

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