Lentil Chorizo Soup

Lentil Chorizo Soup

  • 1 tablespoon olive oil
  • 6 cups beef broth
  • 9 ounces Mexican chorizo
  • 8 ounces lentils, rinsed thoroughly in cold water
  • 1 onion, diced
  • 1 red bell pepper, chopped (feel free to use a green or yellow bell pepper here)
  • 1 large potato, diced
  • 2 carrots, diced
  • ½ teaspoon salt
  • 1 tablespoon lime juice
  • Chopped avocado
  1. Heat the olive oil in a Dutch oven or soup pot over medium heat
  2. Add the Mexican chorizo and cook for 2 minutes, stirring constantly
  3. Drop in the onion, bell pepper, potato and carrots and cook for about 6 minutes, until veggies start to soften
  4. Stir in the lentils and cook for another minute
  5. Pour in the beef broth and salt and bring to a boil
  6. Reduce to a simmer cook until vegetables are completely cooked, about 45 minutes
  7. Pour in the lime juice and stir
  8. Serve with diced avocado pieces on top and extra lime juice if desired

Recipe by eSoupRecipes at http://esouprecipes.com/lentil-chorizo-soup

3.2.2925