This tomato-based soup is packed with Mexican spices, nutrient-dense vegetables and fiber-rich lentils. Chorizo sausage and jalapeño kick up the heat and deepen the soup's flavor. Serve it hot with cotija cheese, fresh cilantro and a lime wedge.
Spicy Chorizo and Lentil Soup
Serves | 6 |
- 1 Tbsp olive oil
- 1 onion, small dice
- 2 carrots, small dice
- 2 ribs celery, small dice
- ¾ lb ground spicy chorizo
- 1 bunch chard, stems removed and minced, leaves chopped and set aside
- 2 jalapeños, ribbed and seeded, small dice
- 4 mushrooms, minced
- 1 tsp dried thyme
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1 bay leaf
- ½ tsp dried basil
- ½ tsp cumin
- 1 cup lentils
- 4 cups chicken broth
- 2 cups boiling water
- 1 28-oz can crushed tomatoes
- 1 bunch cilantro, chopped (for garnish)
- Cotija cheese, crumbled (for garnish)
- lime wedges (for garnish)
- salt and pepper, to taste
| Preparation | Heat oil in a large pot over medium heat. Add onion, carrots and celery; cook until slightly soft.
Raise heat to medium-high, add chorizo, chard stems, jalapeños and mushrooms and sauté until chorizo is cooked. Stir in thyme, garlic powder, oregano, bay leaf, basil and cumin until fragrant. Add lentils, chicken broth, boiling water and tomatoes and bring to a boil. Reduce heat and simmer uncovered for 45 minutes or until lentils are tender. Remove from heat and stir in chard leaves. Add salt and pepper to taste. Serve with cilantro, Cotija cheese and lime.
