Beluga lentil soup with chorizo

              

Our traditional lentil soup, with a twist that will delight the pickiest eaters.

 

Lentils should be included in a diet at least once per week, especially for children. They are rich in iron, calcium, potassium and magnesium, in fiber and vitamins, and reinforced with the Vitamin C of the pepper and A of the carrot, among others included in this recipe they are definitely a super healthy food.

For many years I hated lentils -even though my grandma made a great lentil soup- traumatized by the inedible potion they called “lentil soup” at school –Spanish schools serve daily a three-course meal for the children that includes legumes, vegetables and fish at least twice a week-. It was not until I spent a weekend in Guadalajara and tried Rafa Roche’s lentil soup, that I started eating them again.

Since then, 25 years ago, my recipe includes the traditional chorizo (remember, Spanish chorizo, as mentioned in other posts) but has changed a little to incorporate new varieties of lentils and been adapted to please the pickiest eaters. I hope it pleases you too.

 

Ingredients

500 grs. (1 pound) beluga lentils

1 celery stalk

2 peppers (red and/or yellow)

1 tomato

1 leek

1 ½ cups (150 grs.) sliced carrots

1 medium onion

1 garlic clove

3 medium potatoes

4 cups chicken stock

300 grs. chorizo + 100 grs chorizo (spicy, if preferred) or ham

salt, olive oil

 

 

Preparation

STEP 1.- Soak the lentils in cold water while you prepare the rest of the ingredients. Beluga lentils do not need to be soaked for a long time (same as red lentils) or they will lose their color.

 

STEP 2.- Chop the onion, leek, peppers, garlic and celery and saute for a few minutes until slightly browned. Add the chopped tomato and 1 cup of chicken stock and let simmer for 15 minutes until the vegetables are soft.

vegetables for lentil soup

vegetables for lentil soup with broth

STEP 3.- Puree them adding some water if necessary, pour through a strainer to remove seeds and skins and let cool down to room temperature.

vegetable puree for lentils

 

STEP 4.- Fry the sliced chorizo with 1 tbsp. olive oil. Peel and slice the carrots and cut the potatoes into large cubes.

sliced chorizo

STEP 5.- Rinse and drain the lentils and add them to the pot, with the pureed vegetables, chicken stock, chorizo and carrots. Bring to a boil over-medium heat, reduce the heat to medium-low and cook for 20 minutes. Remove the foam that can appear on the surface.

beluga lentils

beluga lentil soup

STEP 6.- Add more liquid if necessary, making sure it covers the lentils. Add the potatoes and salt if needed and cook for 20-25 minutes until soft.

potatoes for lentil soup

STEP 7.- Dice the rest of the chorizo or ham. Fry until crispy and add a tbsp. to every dish when serving. Serve hot.

diced chorizo

 

Beluga lentils soup

 

Summary
Recipe Name
Beluga Lentil soup - Lentejas beluga con chorizo
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Author: SimpleTapas

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