Here’s yet another leftover meal: smoky lentil and chorizo soup. perfect for cold and rainy autumn days… I’ll keep repeating it over and over again: the best soups are the ones you didn’t plan to make!
Thick lentil and chorizo soup…
Like I said: the best soups are the soups you didn’t plan to make. In other words: time to throw together some leftovers and see what comes out of it!
Cooking with Leftovers
I had this knob of dried chorizo sausage staring at me for days.
And I was not sure what to do with it. I kept saying to myself: I will slice it up tomorrow for lunch. But that would never happen. So today I just diced it up into small pieces and threw it in a frying pan together with a little garlic and onion.
Lentil and Chorizo Soup
For a second there I thought I would make me some smoky chorizo scrambled eggs.
But then I immediately dismissed that idea because I was craving more a bowlful of comfort food. Something I need a spoon for. Gobble it down on cruise control.
It was raining outside that day and I felt more like curling up on my comfy couch in a thick warm blanket wrapped around a bowl of steaming hot food.
And that’s what this lentil soup turned out to be.
Thick, comfy, satisfying and filling.
Mouthful after mouthful, I enjoyed it so much. Adding that chorizo to it was a great idea. Not only flavor wise but frying the chorizo also releases a good amount of natural chorizo oil that forms a film on top of the lentils.
Absolutely to die for.
Here’s a little tip: to make the lentils extra creamy, just mash this soup up a little using a fork right before you serve it. Or give it a short blitz using a stick mixer.
Lentils, chicken stock. Smoky chorizo bits. A dash of sriracha right in the end as well.
Lentil and Chorizo Soup Recipe
- 9 oz canned lentils (250 g), drained weight
- 2- inch dried chorizo sausage (5 cm)
- 1 small onion
- 2 large garlic cloves
- 3 cups chicken stock (720 ml)
- a handful fresh parsley chopped
- 1 sprig fresh rosemary
- olive oil
1. Peel and chop up the onion and garlic. Pour some olive oil in a large casserole and place it over medium-high heat. Then add the chopped onion and garlic as soon as the oil is hot.
2. Stir and gently fry the onion and garlic for 5 minutes. Peel the chorizo sausage and cut it into bite-size bits. Add it to the onion in the casserole together with the fresh rosemary.
3. Stir well again and then let the chorizo sausage bake for 3 to 4 minutes until the oil is totally red. Now pour in the drained lentils. Season with a good dash of pepper.
4. Give it all a good stir. Then pour in the chicken stock.
5. Stir well again. Turn the heat high until boiling. Then turn the heat back to medium-low and put a lid on the pan. Simmer the lentil soup for 10 minutes. Right before serving stir in the freshly chopped parsley. Check the seasoning and add extra salt or pepper to taste if necessary. Scoop the soup into bowls and serve.