Lentil Soup with Chorizo

This Lentil Soup with Chorizo couldn’t be easier! I checked out Mark Bittman’s recipe for Lentil Soup in his How to Cook Everything the Basics and noticed his variation for Meaty Lentil Soup. He suggests adding ½ pound of raw sausage chunks, ground meat, or chopped bacon. I remembered that I had ½ pound of bulk chorizo sausage and decided to use that.

We loved the spiciness that the chorizo added! It was just so flavorful! Plain ground meat would not have been nearly as good.

Lentil Soup with Chorizo is a simple soup that is quick to make. I know I’ll be making this one again!

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For this quick and simple soup, I snapped quick and simple photos with my iPhone. 

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Lentil Soup with Chorizo

(Adapted from a recipe in Mark Bittman’s How to Cook Everything the Basics)

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(print the recipe)

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Serves 4

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1 tablespoon oil

½ pound bulk chorizo sausage

1 cup chopped onion

1 medium carrot, chopped

1 medium celery stalk, chopped

1 cup dried lentils, rinsed and picked over

3 bay leaves

6 cups water

Salt and freshly ground black pepper, to taste (I did not add salt because I found the chorizo added enough salt.)

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1. Put the oil in a large pot. When it’s hot, add the chorizo and cook, stirring occasionally, until it is cooked.

2. Add the onion and cook, stirring occasionally for a couple of minutes.

Chorizo and onion

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3. Add the carrot and celery and cook for 2 or 3 minutes more.

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4. Add the lentils, bay leaves, and the 6 cups of water. Bring to a boil; cover and reduce heat so it is simmering. Cook for 25 – 35 minutes, until the lentils are cooked.

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Water added

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5. Remove bay leaves, taste to see if it needs salt and/or pepper, and serve.

Vegetarian variation: Omit the chorizo. Increase the oil to 2 tablespoons and start with Step 2. Use water, or you could use vegetable or mushroom broth for more flavor.