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Creamy Lentil Soup with Chorizo

To make this more vegetarian-friendly, substitute water for chicken broth and omit the chorizo.


  • 2 garlic cloves, chopped
  • 1 small yellow onion chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 4 tablespoons olive oil, plus more for drizzling
  • 3 sprigs fresh thyme
  • 4 cups chicken broth
  • 1 pound green lentils, picked and rinsed
  • 1/4 lb. Spanish chorizo (or Mexican pork chorizo)
  • Lemon wedges, for serving


1.)  In a large bowl, soak the lentils covered in water for 1 hour.  Drain lentils and set aside.  In a large heavy-bottomed pot, heat 2 tablespoons of the olive oil over medium heat.  Add the garlic, onion, carrots, celery, and thyme and saute for about 5 minutes.  Add the lentils and chicken broth and bring to a boil.  Reduce heat to medium low, cover and simmer over low heat for about 45 minutes until the lentils are tender.

2.)  Remove the thyme sprigs from the pot.  In a blender, working in small batches, blend the soup on a low setting until pureed.  Be careful to not explode the blender by pouring in too much hot soup.  Cover the blender with a kitchen towel to catch any hot liquid.  You may also use a hand-held blender for this if you have one.

3.)  In a medium saute pan, heat the remaining 2 tablespoons olive oil over medium heat.  Add chorizo slices (if using Mexican chorizo, remove the casing first) to the warm oil and saute until they darken and curl a bit at the edges, about 1 minute on each side.   Do not drain the juices from the pan as you can use it to drizzle a bit over top of each soup bowl.

4.)  To serve, ladle the soup into bowls and top with a few slices of the chorizo and a bit of the brightly colored pan juices.  Drizzle with a bit more olive oil and serve with lemon wedges.