Lentils aren’t just a side dish. Pair them with sausage, herbs, and extra stock to create a hearty soup. Lentils provide a healthy punch to your diet by providing several essential minerals, plus fiber and protein. Our red lentil soup with chorizo sausage stands on its own as a hearty meal. Serve with some freshly baked bread, naan, or pita for the perfect Meatless Monday dinner.

Red Lentil Soup with Chorizo Sausage
Red Lentil Soup with Chorizo Sausage

Tips for Making Lentil and Sausage Soup

  • Kielbasa is a good smoked sausage alternative if you can’t find, or don’t like, chorizo. Italian sweet fennel sausage also works well and provides a bit different flavor.
  • Measure out and pour the lentils onto a sheet pan to sort through and look for tiny twigs or pebbles.
  • Adding a section of Parmesan rind to homemade soup is a great way to instill additional flavor to your recipes.
  • For even more flavor, replace the water with chicken stock or broth, for a full six cups. Here’s a handy link to our homemade chicken stock recipe.
  • If you don’t have fresh garlic on hand, substitute 1 teaspoon of garlic powder. I always keep some mined garlic cubes in the freezer. They can be found in the frozen veggie section at most grocery stores.
Red Lentil Soup with Chorizo Sausage
Red Lentil Soup with Chorizo Sausage

Ingredients for Lentil and Chorizo Soup

  • 1 pound chorizo sausage links
  • 1 Tablespoon extra virgin olive oil
  • 1 large carrot, finely diced
  • 1 large stalk celery, finely diced
  • 1 medium yellow onion, finely diced
  • 2-3 garlic cloves, minced
  • 4 cups chicken stock
  • 2 cups water
  • 2 cups red lentils, well rinsed and sorted
  • 1 15-oz. can diced tomatoes, with liquid
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 whole bay leaf
  • 2 inch Parmesan cheese rind (optional)
  • ΒΌ cup fresh basil or cilantro leaves, chopped (optional topping)
  • 3 T. freshly grated Parmesan cheese (optional topping)

Directions for Making Lentil and Sausage Soup

  1. Brown chorizo sausage links in a Dutch oven, or other wide pot, over medium heat, approximately 2-3 minutes per side. Once browned, remove sausage from skillet and cut into bite-sized pieces. Set aside.
  2. Add olive oil to pot and add the chopped carrot, celery, and onion. Season with salt and black pepper, to taste, and stir to combine. Cook, stirring occasionally, until the vegetables soften and develop some color, approximately 4-5 minutes. Add garlic and cook 30 seconds more.
  3. Return sausage to pot, along with chicken stock, water, red lentils, diced tomatoes, oregano, thyme, bay leaf. Also add Parmesan rind, if using.
  4. Stir to combine and increase heat to medium-high. Bring to a boil, then immediately reduce heat to medium-low. Cover with a tilted lid and simmer for 20-25 minutes, or until just until the lentils are tender.
  5. Remove from heat and discard the bay leaf and remaining Parmesan rind. Taste and adjust seasonings as needed. Serve topped with some grated Parmesan cheese and fresh basil or cilantro leaves, if desired. Enjoy!
Yield: 4-6 servings

Red Lentil Soup with Chorizo Sausage

Red Lentil Soup with Chorizo Sausage

Red Lentil Soup with Chorizo Sausage

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour

Ingredients

  • 1 pound chorizo sausage links
  • 1 Tablespoon extra virgin olive oil
  • 1 large carrot, finely diced
  • 1 large stalk celery, finely diced
  • 1 medium yellow onion, finely diced
  • 2-3 garlic cloves, minced
  • 4 cups chicken stock
  • 2 cups water
  • 2 cups red lentils, well rinsed and sorted
  • 1 15-oz. can diced tomatoes, with liquid
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 whole bay leaf
  • 2 inch Parmesan cheese rind (optional)

Instructions

    1. Brown chorizo sausage links in a Dutch oven, or other wide pot,over medium heat, approximately 2-3 minutes per side. Once browned, remove sausage from skillet and cut into bite-sized pieces. Set aside.
    2. Add olive oil to pot and add the chopped carrot, celery, and onion. Season with salt and black pepper, to taste, and stir to combine. Cook, stirring occasionally, until the vegetables soften and develop some color, approximately 4-5 minutes. Add garlic and cook 30 seconds more.
    3. Return sausage to pot, along with chicken stock, water, red lentils, diced tomatoes, oregano, thyme, bay leaf. Also add Parmesan rind, if using.
    4. Stir to combine and increase heat to medium-high. Bring to a boil, then immediately reduce heat to medium-low. Cover with a tilted lid and simmer for 20-25 minutes, or until just until the lentils are tender.
    5. Remove from heat and discard the bay leaf and remaining Parmesan rind. Taste and adjust seasonings as needed. Serve topped with some grated Parmesan cheese and fresh basil or cilantro leaves, if desired. Enjoy!