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Nutrition Facts
Serving Size 1 (1162g) Recipe makes 4 servings
Calories 1319
Calories from Fat 653		(49%)
Amount Per Serving		%DV
	Total Fat 72.6g	111%
	Saturated Fat 25.4g	126%
	Monounsaturated Fat 33.8g
	Polyunsaturated Fat 8.4g
	Trans Fat 0.0g
Cholesterol 155mg		51%
Sodium 3812mg		158%
Potassium 2643mg		75%
Total Carbohydrate 90.0g		29%
	Dietary Fiber 27.1g	108%
	Sugars 17.1g
Protein 75.0g		150%
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Chorizo Lentil Soup

Recipe #137058 | 1½ hours | 20 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: chia
Sep 12, 2005

an old recipe from 2 hot tamales

SERVES 4 -6 (change servings and units)

Ingredients

3-4 dried ancho chiles, wiped clean, stemmed and seeded
1 cup water
4 slices bacon, thick slices, cut into strips 1-inch long x 1/8-inch wide
9 ounces chorizo sausages, removed from casings and crumbled
2 medium onions, diced
10 garlic cloves, minced
1 1/2 cups brown lentils, washed and picked over
3 quarts chicken stock or vegetable stock or water
2 carrots, peeled and diced
2 celery ribs, washed and diced
1 1/2 teaspoons salt
1/2 teaspoon fresh ground black pepper

Garnishes

1/2 bunch parsley, leaves only, chopped
1 bunch cilantro, leaves only, chopped
lime wedge

Directions

1
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.
2
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, unti1 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.
3
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.

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Featured Reviews for This Recipe

From: Charlotte J

On Jun 2, 2009

The aroma in the house as I was making this was unbelievable!! I used 4 ancho chiles making this. The chorizo that I bought, was more like a sloppy joe consistency. But I thought that was fine since this made 12- 1 cup servings for me and that way every bowl had some chorizo in it. I'll make this again but use Homemade Chorizo. Made during Zaar World Tour 5 2009 game for team Genies of Gourmet

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From: Galley Wench

On May 17, 2009

Very tasty! I cut the recipe in half and added one can of diced tomatoes (cutting back on the water to make up for the juice). Instead of buying chorizo, I made my own Chorizo (Mexican Sausage). Garnished with cilantro. Made for ZWT 5 - Mexico.

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From: :)shirley(:

On Mar 11, 2007

I had no clue as to how this would taste. But, I had lentils and chorizo that I needed to use up. When going to the freezer to get the chorizo, that dang freezer changed it to hot Italian sausage. So I subbed that for the chorizo, next time I will make it with the correct sausage. The recipe was easy and very yummy, I had two bowls. Having never had lentils before and since they look like a split pea I was figuring on a thick type soup when they cooked down, and it was almost chilli like. I couldn't help myself after a taste test I thought, mmm wonder what a quart of home canned tomatoes would do? I did add them and the sweet of the tomatoes blended very nicely. I had been wanting chilli The simmer of the ancho's then processing them til smooth paste is a wonderful technique that I will use for other sauces, enchilada I served this with cornbread and I put a dollop of sour cream, chopped green onions and chunked cheddar cheese. This is a keeper chia! Thank you for posting. Shirl