Best Spanish Style Lentil And Chorizo Soup Recipes

LENTEJAS CON CHORIZO RECIPE (SIMPLE SPANISH LENTIL SOUP)

Steps:

• Rinse your lentils and look them over carefully for pebbles or debris.
• Since cooking the lentils is what takes the longest, start by covering them with cold water or stock and bringing to a simmer.
• Add the celery, aromatics, and ham bone and simmer as you prepare the sofrito (the lentils should take about 40 minutes to cook, though this depends on the variety - taste them often so that they don't overcook and become mushy).
• Cut 3/4 of the chorizo into rounds, place them in a heavy frying pan and turn up the heat. Sear the chorizo on each side, allowing the fat to render.
• Remove the chorizo from the pan and reserve for later. Mince the uncooked 1/4 of the chorizo for later use as well.
• In the pan with the chorizo grease, add 1/4 cup of olive oil over a medium heat
• Add the onions and cook slowly until starting to brown (about 7 minutes)
• Add the carrots and cook another 5 minutes or so, until everything is cooked through and golden
• Add the garlic for another couple of minutes
• Add the tomatoes, minced chorizo, tomato paste and roasted pepper paste
• Cook over medium heat, stirring, until completely reduced to a paste (sofrito)
• Add this sofrito mixture to the lentils, and simmer together until all of the flavors are well combined. Taste the lentils often to make sure you don't overcook them.
• Once cooked through, remove the aromatics and the celery from the pot and let the soup sit, uncovered, for as long as you can wait (the longer, the better combined the flavors will be)
• Serve hot and top with the seared chorizo and some pickled peppers if you can get them!
• Enjoy your homemade lentejas con chorizo!
• Tip: if you like a thicker version, remove a couple of ladles of lentils before adding the sofrito (make sure they're cooked through) and run this through the blender until smooth. Add back to the soup for a thicker version.

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.

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.

RED LENTIL & CHORIZO SOUP

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.