Lentil Coconut Soup with Chorizo Recipe
This hearty and flavorful soup combines earthy lentils, creamy coconut milk, and spicy chorizo for a comforting dish that’s perfect for cooler days.
Ingredients
For the Soup Base:
- 1 tbsp olive oil
- 1 small onion (finely chopped)
- 2 garlic cloves (minced)
- 1-inch piece of ginger (grated)
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp smoked paprika
- 1 cup red lentils (rinsed)
- 4 cups chicken or vegetable broth
- 1 can (13.5 oz) coconut milk
- 1 medium carrot (diced)
- 1 medium potato (peeled and diced)
- Salt and black pepper (to taste)
For the Chorizo:
- 6 oz chorizo (sliced or crumbled)
- 1 tbsp olive oil (if needed)
For Garnish:
- Fresh cilantro (chopped)
- Lime wedges
- Red chili flakes (optional)
Instructions
- Prepare the Soup Base:
- Heat olive oil in a large pot over medium heat. Add the onion, garlic, and ginger, and sauté until softened and fragrant (about 2-3 minutes).
- Stir in cumin, coriander, and smoked paprika. Cook for another 1 minute to toast the spices.
- Add Lentils and Vegetables:
- Add the lentils, broth, coconut milk, carrot, and potato to the pot. Stir to combine and bring to a boil.
- Reduce the heat to low, cover, and simmer for 25-30 minutes, or until the lentils and vegetables are tender.
- Cook the Chorizo:
- In a separate skillet, heat olive oil (if needed) over medium heat. Add the chorizo and cook until browned and crispy. Remove from heat and set aside.
- Blend (Optional):
- For a creamier texture, use an immersion blender to partially blend the soup, leaving some chunks for texture. Alternatively, transfer half of the soup to a blender, blend until smooth, and return it to the pot.
- Season and Assemble:
- Taste the soup and adjust the seasoning with salt and pepper as needed.
- Ladle the soup into bowls and top with cooked chorizo slices.
- Garnish and Serve:
- Sprinkle with fresh cilantro, a squeeze of lime juice, and red chili flakes for extra heat. Serve hot with crusty bread or a side of rice.
Tips:
- For a vegetarian version, skip the chorizo and add smoked tofu or roasted chickpeas for protein.
- Use green or brown lentils instead of red for a heartier texture, but adjust cooking time as needed.
- Add a handful of fresh spinach or kale at the end of cooking for extra greens.
Enjoy the rich, warming flavors of this Lentil Coconut Soup with Chorizo! 🌶️✨