soup with chorizo
Lentils are quick and easy to prepare, they are low-fat and an excellent source of nutrients like fiber, iron, and potassium to name a few. Lentils also provide carbohydrates and protein.
In a 5-quart pot or a Dutch oven pot over medium-high heat, add the lentils, chicken broth, water, chicken bouillon and bay leaves. Cover and bring to a boil. Reduce heat to medium and simmer until lentils are tender. About 20 minutes.
Making the sofrito; in a large saucepan heat olive oil over medium-high heat. Add onions, bell peppers, potatoes, green onions, tomatoes, chorizo, garlic, Worcestershire sauce, cumin, garlic powder and cilantro and sautée for 5 minutes.
4 cups of chicken broth
4 cups water
2 tbsp Worcestershire sauce
2 tbsp olive oil
1 pound bag dried lentils, rinsed
2 tsp ground garlic
1 tsp ground cumin
4 chicken bouillon cubes
3 dried bay leaves, whole
1 medium yellow onion, chopped
1/4 cup chopped tomato
1/4 cup green onions, chopped
1/2 medium green bell pepper, chopped
2 small potatoes, cubed
1/4 cup cilantro, chopped
4 oz chorizo or 2 smoked pork chops, cubed
lime to serve
Tip: Sofrito is a Caribbean and Latin American sauce used as a base for meats, soups and beans. Basically, it’s cutting ingredients into small pieces and sautéing them in cooking oil. Sofrito recipes will vary from region to region.
Uncover lentils, add the sofrito mixture to the lentils mix and cook for about 10 minutes or until the potatoes are softened.
Ladle soup into bowls, garnish with minced cilantro. Accompany with lime, plantain chips or toasted bread.
Watch step by step, preparation of this delicious Latin Lentil soup!