For a little spice and some cross-cultural flavor this soup has it all.  The red lentils are a great base for the richness of the chorizo sausage. Topping this with fresh basil gives the whole dish a flavor profile that will make your taste buds sing.

Chorizo & Red Lentil Soup

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Ingredients

  

• 1 pound organic chorizo sausage, diced
• 1 tablespoon organic extra virgin olive oil.
• 1 large carrot, chopped small
• 1 large stalk celery, chopped small
• 1 medium yellow onion, chopped small
• Sea salt and black pepper, to taste
• 6 cups bone broth  https://theingredientguru.com/healing-powers-bone-broth/
• 2 cups  red lentils, picked over and rinsed
• 1 15-ounce can diced tomatoes, keep liquid
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• 2 whole bay leaves
• ¼ cup fresh basil, chopped

Instructions

 

• In a large skillet over medium-high heat, brown chorizo approximately 4-5 minutes. Remove from heat and set aside
• Add olive oil to the skillet, once warm add the carrot, celery, onion and season with salt and black pepper, to taste
• Cook, stirring occasionally, until vegetables soften and onion is slightly golden, 4-5 minutes
• Add sausage back to the skillet as well as bone broth, lentils, tomatoes and their liquid, plus the seasonings, stir to mix well
• Increase heat to medium-high, bring to a boil, then reduce heat to medium-low
• Cover with lid tilted to allow some steam to release and simmer for 20-25 minutes, until the lentils are tender
• Remove from heat, discard the bay leaves, stir in fresh basil and serve immediately

  Enjoy!