Hearty, rich, and comforting, this small batch chorizo lentil soup is the perfect antidote to a cold winter day. And, it’s pretty easy to make. The whole thing is done in a little over an hour. No soaking required. Just the thing when you’re hungry, it’s cold, and you want food relatively quickly.
I’ve made a few changes from the original recipe . First, it called for green lentils, but I only had red the first time I made this. Secondly, I skipped the celery (because I hate it), and also cut down the servings. I would have used the red pepper, but I had none, so I skipped that too. Do feel free to add it back for a bit of sweet crunch. And I made more of a soup than a stew. Oh yeah, I also swapped the russet potato for a Yukon gold. Don’t like Russets, too floury!
If you only have red lentils, I have also included timing and instructions to add them later (since they cook faster). So use whichever one you have (or prefer).
Small Batch Lentil Chorizo Soup
Notes
You can also make this with red lentils. I've done it both ways. The red lentils cook faster. If you go with the red, let the soup simmer for 25 minutes after it comes to a boil. Then add the red lentils and cook another 15 minutes.
If you have red bell pepper, put that in with the lentils. You'll need about 1/2 a medium size pepper, seeds removed, and chopped.
Ingredients
- 1 teaspoon canola or other neutral vegetable oil
- 4 ounces chorizo, crumbled or ground
- 1/2 medium onion, finely chopped.
- 1 garlic clove, diced
- 1 carrot, sliced into coins
- 1/2 tsp cumin
- 1 medium-large Yukon gold potato, peeled and cut into cubes
- 8 oz (about half a small 14.5 oz can) diced tomatoes
- 4 cups chicken broth
- 1 cup green or red lentils
- Salt and pepper to taste
Instructions
- Put a 2 quart saucepan on medium-high heat. Add the oil. Once the oil gets hot and starts to shimmer a bit, add the sausage.
- Let it brown for a couple of minutes, breaking up any clumps with a wooden spoon.
- Add the onion and cook that for a few minutes until it wilts and starts to lose its color and turn clear.
- Add the garlic and carrot. Then add the cumin and keep cooking until the garlic and carrot start to soften, about 3 minutes or so.
- Now put in the potato cubes and stir it all up to incorporate the potatoes into the rest of the vegetables. Don't worry if there are brown bits in the pan, that will add more caramelized flavor.
- Add the tomatoes and chicken broth. Bring to a boil, then reduce to a simmer.
- If you use green lentils, add them now, along with the salt and pepper, and cook for 40 minutes or until the potatoes are fork-tender.*
Small Batch Chorizo Lentil Soup Substitutions and Variations
- Add half a diced red pepper to the soup
- Garnish with crema or sour cream
- Add a squeeze of fresh lime juice
- If you don’t have lentils, use pinto or canned white beans instead (cook the canned ones about 30 minutes; dried ones will require soaking, either overnight or with my quick soak method, and about an hour to cook)
More Lentil Soup Recipes
Easy Ham and Lentil Soup for One Person
Feeling cold? Heat up your home and warm your stomach with this hearty winter soup flavored with carrots, lentils, and smoky ham.
Lamb and lentils pair beautifully together. This soup is low-simmered on the stove (go do something else while it cooks and your kitchen becomes fragrant with tomatoes, lamb, and thyme).
Indian spices, such as cumin, garam masala, and ginger give this soup a bit of heat and lots of flavor. Then there’s a hint of red pepper flakes for a bit of a kick.
Moroccan Chicken and Lentil Soup
This is a Jewish recipe (yes, really) from Morocco. No lox or bagels in sight. Instead it’s got ginger, saffron, and turmeric for a sweet, savory flavor. It’s generally made with lamb and beans, but I went with chicken and lentils (just to be contrary).