Soup doesn’t have to be boring and this Chorizo and Lentil Soup is proof in a bowl! Do yourself a favor, go to the butcher and buy a good chorizo. It’s worth it!
Happy Eating,
Monique
Chorizo Lentil Soup
1 tbls ghee
1 large shallot, diced
2 large celery stalks, diced
4 large fingerling potatoes, sliced
4 large garlic cloves, thinly sliced
1/2 tsp cumin seeds
1/2 tsp smoked hot paprika
1/2 lb raw Mexican chorizo
2 cups beef or chicken broth
~1-2 cups water
Toppings: avocado, cilantro, lime and/or Parmesan cheese
Melt ghee over medium heat. Add in the shallots and celery, saute for about 5 minutes to soften. Add the potatoes, garlic and cumin seeds, saute for another 2 minutes.
Make a hole in the middle of the pan, pushing all the veggies to the edge. Add in the chorizo and smoky paprika in the middle of the pan and brown. Deglaze with the broth. Add in 1 to 2 cups of water, depending on how thick or thin you want the final soup. Simmer for 15 minutes.
Scoop the soup into bowls. Top each bowl with avocado, cilantro and lime and/or Parmesan cheese.
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