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
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 immediatelyEnjoy!
