Lentil Soup with Mexican Chorizo adds a kick of spicy chorizo, taco seasoning and jalapeños to traditional lentil soup for a hearty, bold and flavorful one pot meal.
However, unlike us, most people around the world grew up on lentils because they are a staple food in many parts of the world. Canada is the largest producer and exporter of lentils in the world. These days in the U.S., lentils are almost as common as rice or quinoa.
When I told my friend in Mexico that I was going to be creating a lentil soup with Canadian Lentils, she told me that she had to share with her Mom’s recipe, which was now her recipe that she served to her daughter and family.
Her recipe, which served as the base for my Lentil Soup with Mexican Chorizo, looked to me to be what I would call a more traditional lentil soup recipe with lentils and lots of vegetables including onions, carrots, celery, and tomatoes. However, it was not spicy at all.
My aunt and I love to add plantain into the soup. And she also adds spinach. My friend Nora, from the Blog “Gusta Usted”, adds fried plantains and cooked eggs. In the Mexican region of Yucatán Península, Lentil soup is a rich combination of pork meat, chorizo, and sausages with carrots and potatoes. See, even though all of us are Mexicans, everyone has its very own particular way of cooking a lentil soup. So, next time you see a recipe for a Mexican Lentil soup thinks twice. There are so many versions of this soup to count.
Lentil Soup with Mexican Chorizo
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Servings6
Calories378kcal
Ingredients:
- 1 cup lentils
- 3 roma tomatoes chopped
- 6 cups chicken broth
- 2 tablespoons taco seasoning
- 1 large carrot peeled and sliced
- 2 cups fresh spinach leaves chopped
- 2 jalapeños seeded and diced
- 1 pound ground Mexican chorizo
- 1 onion chopped
- 2 cloves garlic minced
- 2 celery stalks chopped
Instructions:
- First, In a large pot or dutch oven over medium-high heat, cook the chorizo until browned.
- Second, Add the onions, garlic, celery, carrots, jalapeños, and spinach to the pot and sauté with the chorizo until the vegetables start to become tender, about 5 minutes, stirring often.
- Next, Add the lentils, tomatoes, and chicken broth and bring it all to a simmer. Stir in the taco seasoning.
- Cover and reduce heat to low, and simmer for about 20 minutes or until the lentils are soft. Stir often to prevent the soup from sticking to the bottom of the pan. When the lentils are soft and the soup has thickened.
- Serve this Lentil Soup with Mexican Chorizo with crusty bread or cornbread.
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