Best 6 Lentil Tomato Chorizo Soup Recipes

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Indulge in a symphony of flavors with our tantalizing Lentil-Tomato Chorizo Soup, a culinary masterpiece that seamlessly blends hearty lentils, juicy tomatoes, and savory chorizo. This delectable soup is not only a taste bud extravaganza but also a nutritional powerhouse, brimming with protein, fiber, and essential vitamins.

In addition to this exceptional soup, our versatile article also features a delightful array of other culinary creations, each showcasing a unique flavor profile and catering to various dietary preferences. Embark on a culinary journey with our diverse selection of recipes, ranging from the classic Minestrone Soup, bursting with colorful vegetables and wholesome beans, to the rich and creamy Chicken Noodle Soup, a soothing elixir for the soul.

For those seeking a plant-based delight, our hearty Vegan Lentil Soup offers a symphony of flavors and textures, while our aromatic Thai Coconut Curry Soup tantalizes taste buds with its exotic blend of spices and creamy coconut milk.

Whether you crave a comforting classic or an adventurous culinary expedition, our curated collection of recipes promises to satisfy every palate and make your taste buds dance with joy. Join us on this delectable adventure and discover the art of creating extraordinary soups that nourish both body and soul.

Let's cook with our recipes!

LENTILS WITH CHORIZO



Lentils with Chorizo image

This is a quick, easy Mexican dinner. Serve with warm tortillas.

Provided by Sherbear1

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas     Lentil Soup Recipes

Time 50m

Yield 5

Number Of Ingredients 13

½ pound dry lentils
1 cube chicken bouillon
½ (1 pound) Mexican chorizo, casing removed and meat crumbled
6 slices bacon
1 Roma (plum) tomato, diced
1 tomatillo, diced
1 small white onion, diced
2 cloves garlic, minced
½ cup water
½ bunch cilantro, chopped
⅛ teaspoon cumin
5 teaspoons crumbled cotija cheese, divided
5 teaspoons sour cream, divided

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.

Nutrition Facts : Calories 528.3 calories, Carbohydrate 27.2 g, Cholesterol 67.9 mg, Fat 35.1 g, Fiber 9.6 g, Protein 26.5 g, SaturatedFat 12.8 g, Sodium 1078.2 mg, Sugar 3.4 g

LENTIL AND CHORIZO SOUP



Lentil and Chorizo Soup image

Provided by Food Network

Categories     appetizer

Time 2h

Yield 12 servings

Number Of Ingredients 15

3 to 4 dried ancho chiles, wiped clean, stemmed and seeded
1 cup water
4 thick slices bacon, cut into strips 1-inch long x 1/8-inch wide
9 ounces chorizo sausage, removed from casings and crumbled
2 medium onions, diced
10 garlic cloves, minced
1 1/2 cups brown lentils, washed and picked over
3 quarts chicken stock, vegetable stock, or water
2 carrots, peeled and diced
2 celery ribs, washed and diced
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/2 bunch parsley, leaves only, chopped
1 bunch cilantro, leaves only, chopped
Lime wedges

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.

RED LENTIL AND CHORIZO SOUP



Red Lentil and Chorizo Soup image

Make and share this Red Lentil and Chorizo Soup recipe from Food.com.

Provided by RecipeNut

Categories     Lentil

Time 38m

Yield 8 cups, 6 serving(s)

Number Of Ingredients 10

5 cups low sodium chicken broth
2 cups water
1 lb dried red lentils
1 whole onion, chopped
3 garlic cloves, chopped
2 teaspoons ground cumin
1/2 teaspoon cayenne pepper
2 tablespoons extra virgin olive oil
1 lb chorizo sausage, links or 1 lb hot Italian sausage link
4 cups Baby Spinach

Steps:

  • In a 5-quart soup pot, bring broth, water, lentils, onion, garlic, cumin, and cayenne pepper to a boil; reduce heat to low, cover, and simmer 25 minutes.
  • Meanwhile, heat oil in a large skillet over medium heat. Add chorizo or sausage links and cook 12 to 15 minutes, or until fully cooked. When cool enough to handle, cut chorizo into slices. Add to soup, along with spinach, and cook 3 to 4 minutes longer, until spinach is wilted.

Nutrition Facts : Calories 700.1, Fat 35.7, SaturatedFat 12, Cholesterol 66.5, Sodium 1016.6, Carbohydrate 52.6, Fiber 24, Sugar 2.7, Protein 42.8

LENTIL-TOMATO SOUP



Lentil-Tomato Soup image

Double the recipe and share this hearty soup with neighbors and loved ones on cold winter nights. I serve it with cornbread for dunking. -Michelle Curtis, Baker City, Oregon

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 6 servings.

Number Of Ingredients 13

4-1/2 cups water
4 medium carrots, sliced
1 medium onion, chopped
2/3 cup dried brown lentils, rinsed
1 can (6 ounces) tomato paste
2 tablespoons minced fresh parsley
1 tablespoon brown sugar
1 tablespoon white vinegar
1 teaspoon garlic salt
1/2 teaspoon dried thyme
1/4 teaspoon dill weed
1/4 teaspoon dried tarragon
1/4 teaspoon pepper

Steps:

  • In a large saucepan, combine the water, carrots, onion and lentils; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until vegetables and lentils are tender. Stir in the remaining ingredients; return to a boil. Reduce heat; simmer, uncovered, for 5 minutes to allow flavors to blend.

Nutrition Facts : Calories 138 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 351mg sodium, Carbohydrate 27g carbohydrate (9g sugars, Fiber 9g fiber), Protein 8g protein. Diabetic Exchanges

RED LENTIL & CHORIZO SOUP



Red lentil & chorizo soup image

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

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

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

LENTIL TOMATO & CHORIZO SOUP



Lentil Tomato & Chorizo Soup image

A lovely simple soup to make, kids will even eat it if the chorizo is not too spicy, little miss DD is testament to that! From Edgell Australia.

Provided by Mandy

Categories     Vegetable

Time 23m

Yield 4 serving(s)

Number Of Ingredients 8

125 g chorizo sausage, thinly sliced
1 garlic clove, crushed
1 onion, finely chopped
400 g brown lentils, undrained
400 g diced tomatoes
3 cups reduced-sodium vegetable stock
chopped fresh parsley (to garnish)
Turkish bread, for serving

Steps:

  • Place chorizo sausage, garlic and onion in a large saucepan and cook for 2- 3 minutes.
  • Stir in undrained Edgell Brown Lentils, tomatoes and stock. Bring to the boil, reduce heat, cover and simmer for 15 minutes.
  • Serve soup sprinkled with parsley and serve with toasted Turkish bread.

Tips:

  • Use high-quality chorizo: The type of chorizo you use will greatly impact the flavor of your soup. Look for a Spanish chorizo that is made with paprika, garlic, and other spices. You can find chorizo at most grocery stores in the refrigerated section.
  • Don't be afraid to add some heat: If you like spicy soup, add a pinch of cayenne pepper or a few chopped jalapeños. You can also use a hot chorizo if you want a soup with more of a kick.
  • Use fresh vegetables: Fresh vegetables will give your soup the best flavor. If you can, use organic vegetables whenever possible. Look for vegetables that are brightly colored and free of blemishes.
  • Don't overcook the lentils: Lentils are a delicate legume and can easily become mushy if they are overcooked. Cook them just until they are tender, about 20-25 minutes.
  • Serve with your favorite toppings: There are many different ways to serve lentil and chorizo soup. Some popular toppings include: chopped cilantro, shredded cheese, diced avocado, and sour cream. You can also serve it with a side of crusty bread or crackers.

Conclusion:

This lentil and chorizo soup is a hearty, flavorful, and easy-to-make meal that is perfect for a cold winter day. It is packed with protein and vegetables, and it is sure to become a family favorite. So next time you are looking for a quick and easy soup recipe, give this one a try. You won't be disappointed!

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