Ah, Sopa de Lentejas with Chorizo — just saying the name makes my heart warm and my stomach rumble! This delightful lentil soup is a comforting hug in a bowl, especially on those chilly evenings when all you want is something hearty and nourishing. I first fell in love with this recipe during a family gathering where my abuela would whip up massive pots of her famous lentil soup. The smell would waft through the house, drawing everyone to the kitchen like bees to honey. It’s hard not to feel nostalgic when I see a bowl of this warming soup!
What I adore about Sopa de Lentejas is its soul-soothing qualities and how it brings everyone together. Packed with flavors from the chorizo and veggies, it’s the perfect dish for sharing with loved ones. I made a big pot the other night for friends, and let me tell you, it was gone in a flash! So, are you ready to dive into the deliciousness? Let’s get cooking!
What’s in Sopa de Lentejas with Chorizo?
Lentils: The star of our show! Lentils are not only protein-packed, but they also absorb all the flavors from the spices and chorizo beautifully.
Olive Oil: This adds a touch of richness to the soup. I like to use extra virgin olive oil for extra flavor.
Chorizo: This spicy sausage is what kicks our soup up a notch! It adds a lovely depth of flavor that you simply can’t get enough of.
Onion, Carrots, Celery, and Bell Pepper: These aromatics form the base of our soup, adding flavor, texture, and a rainbow of colors.
Garlic: Because garlic makes everything better! It adds a great savory punch.
Diced Tomatoes: I recommend using canned diced tomatoes as they add a wonderful acidity and depth to the soup.
Broth: Whether you go with vegetable or chicken broth, it provides the perfect liquid marvel for our lentils to cook in.
Spices (Cumin and Smoked Paprika): These are key players in giving our soup a warm, smoky flavor that’s simply irresistible.
Bay Leaf: Just a little aromatic essence that enhances the overall taste of the soup.
Fresh Parsley: This is for garnish, and it adds a lovely touch of freshness.
Is Sopa de Lentejas with Chorizo Good for You?
Absolutely! This Sopa de Lentejas is not only comforting but also nutritious.
Lentils are a great source of plant-based protein and fiber, helping to keep you full and satisfied. They’re also high in folate and iron. On the flip side, if you’re watching your sodium intake, opt for low-sodium broth!
Chorizo is delicious but can be on the fattier side, so moderation is key. You could even substitute it with a turkey or vegan chorizo if you’re looking for a lighter option!
The mix of vegetables in this soup provides a variety of vitamins and minerals, making it a wholesome meal in itself. Pair it with a light salad or some crusty bread, and you’ve got a well-rounded dinner!
Ingredients
– 1 cup lentils, rinsed
– 1 tablespoon olive oil
– 2 chorizo sausages, sliced
– 1 onion, diced
– 2 carrots, diced
– 2 stalks celery, diced
– 2 cloves garlic, minced
– 1 bell pepper (red or green), diced
– 1 can (14 oz) diced tomatoes
– 4 cups vegetable or chicken broth
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– Salt and black pepper to taste
– 1 bay leaf
– Fresh parsley, chopped (for garnish)
This recipe makes about 4 servings, perfect for sharing or meal prepping!
How to Make Sopa de Lentejas with Chorizo?
1. In a large pot, heat the olive oil over medium heat. Add the sliced chorizo and cook for about 5 minutes until browned. Remove the chorizo and set aside, leaving the oil in the pot.
2. Add the onion, carrots, celery, and bell pepper to the pot. Sauté for 5-7 minutes until the vegetables are softened.
3. Stir in the minced garlic, cumin, and smoked paprika. Cook for another minute until fragrant.
4. Add the rinsed lentils, diced tomatoes (with their juices), broth, bay leaf, and the cooked chorizo back into the pot. Stir to combine.
5. Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for 30-35 minutes, or until the lentils are tender.
6. Season with salt and black pepper to taste. Remove the bay leaf before serving.
7. Ladle the soup into bowls and garnish with fresh parsley. Serve hot!
Oh, you’re going to love this!
Top Tips for the Best Sopa de Lentejas
– If you like your soup a bit thicker, feel free to mash some of the lentils with a fork once they’re cooked. It’ll give the soup a creamier texture.
– Want an extra kick? Add a pinch of cayenne pepper while sautéing the veggies!
– This soup freezes beautifully! Make a double batch and store it in individual portions for quick meals later on.
So there you have it! I can’t wait for you to try this Sopa de Lentejas with Chorizo. It’s truly a dish that brings warmth to both your kitchen and your heart. When you do make it, please share your thoughts! Your culinary adventures bring me joy, and I’d love to hear all about them. Happy cooking!
