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You are here: Home » Mexican Soups

Chorizo Lentil Soup

Published: Jan 14, 2011 · Updated: Jan 29, 2021 by Mely Martínez

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Easy Lentil Soup with spicy Mexican Chorizo, a quick meal that you can enjoy for lunch or dinner. It also includes vegetables. 

Chorizo Lentil Soup Recipe

I feel so blessed to be able to call my mom or one of my aunts in México to talk about food recipes. Just a couple of weeks ago, we were talking about how each one of us makes our Lentil Soup. My aunt says she adds pork meat cut into cubes, while my mom prefers to add bacon or sausages (hot dogs sausages). I prefer to add Chorizo. The vegetables are diverse.

Lentil Soup with Chorizo Recipe

Chorizo Lentil Soup

My aunt and I love to add plantain into the soup. And she also adds spinach. My friend Nora, from the Blog “Gusta Usted”, adds fried plantains and cooked eggs. In the Mexican region of Yucatán Península, Lentil soup is a rich combination of pork meat, chorizo, and sausages with carrots and potatoes.

See, even though all of us are Mexicans, everyone has its very own particular way of cooking a lentil soup. So, next time you see a recipe for a Mexican Lentil soup thinks twice. There are so many versions of this soup to count.

And how do you make your lentil soup?

Lentil Soup with chorizo

How to make Chorizo Lentil Soup

JUMP TO FULL INSTRUCTIONS

Directions

For the sauce:

  • Place the tomatoes and garlic in a blender with a cup of the broth. Mix until smooth and set aside. (Please check the ingredients list below)

For the soup: Lentil Soup with Chorizo Recipe | Mexican Recipes

  • In a large pot, cook the chorizo over medium heat until well browned. (It will release some fat) About 8 minutes. Remove some of the excess fat from the pot leaving just one tablespoon.
Lentil Soup with Chorizo Recipe | Quick and easy
  • Add the carrots and onion; cook for about 5 minutes until soft.
Lentil Soup with Chorizo Recipe | Visit our site to check out the full recipe.
  • Stir in the tomato-garlic sauce and cook for about 8 more minutes.
Lentil Soup with Chorizo Recipe | Authentic Mexican Food Recipes
  • Now, is time to add the lentils, broth, and water. Bring to a boil for a couple of minutes and then reduce the heat to a simmer. Add the thyme and bay leave. Simmer for about 40 minutes or until lentils are tender.

¡Buen provecho!
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More recipes:

Mexican Lent Recipes
Mexican Noodle Soup
Mushroom Soup

Lentil Soup with Chorizo

Mely Martínez
This recipe is a rich combination of pork meat, chorizo, and sausages with carrots and potatoes. See, even though all of us are Mexicans, everyone has its very own particular way of cooking a lentil soup. So, next time you see a recipe for a Mexican Lentil soup think twice.
5 from 36 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Course Soups
Cuisine Mexican
Servings 6
Calories 294 kcal

Ingredients
  

  • 6 oz. Mexican Chorizo You can use bacon cut in small pieces
  • 2 cups of brown lentils rinsed
  • 3 to 4 plump tomatoes chopped
  • 1 large onion chopped
  • 3 medium carrots peeled and cut in small pieces
  • 3 garlic cloves finely chopped
  • 5 ½ cups of chicken broth
  • ½ teaspoon dried thyme
  • 1 bay leave
  • Salt and pepper to taste
  • About 1 ½ cups of water

Instructions
 

For the sauce:

  • Place the tomatoes and garlic in a blender with a cup of the broth. Mix until smooth and set aside.

For the soup:

  • In a large pot, cook the chorizo over medium heat until well browned. (It will release some fat) About 8 minutes. Remove some of the excess fat from the pot leaving just one tablespoon.
  • Add the carrots and onion; cook for about 5 minutes until soft.
  • Stir in the tomato-garlic sauce and cook for about 8 more minutes.
  • Now, is time to add the lentils, broth and water. Bring to a boil for a couple of minutes and then reduce the heat to a simmer. Add the thyme and bay leave. Simmer for about 40 minutes or until lentils are tender.

Notes

Add some more water if soup gets to dry for your taste.

Nutrition

Serving: 1cupCalories: 294kcalCarbohydrates: 53gProtein: 20gFat: 2gSaturated Fat: 1gSodium: 1108mgPotassium: 1301mgFiber: 23gSugar: 8gVitamin A: 5370IUVitamin C: 41mgCalcium: 131mgIron: 8mg
Tried this recipe?Let us know how it was!
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Reader Interactions

Comments

  1. Oralia

    April 01, 2022 at 7:17 am

    5 stars
    This is so simple to make and so delicious. Chorizo comes in 8 oz. links here so I use a bit more than the recipe called for and I also ended up adding about 5-6 oz of tomato sauce at the end because things were looking drier than the time needed to get the lentils softer. All in all I simmered for closer to 90 minutes on a power burner set to medium simmer. I served it topped with crumbled queso fresco and cilantro and corn tortillas which was absolutely perfect. This is a keeper and will be a frequent flier 🙂

    Reply
  2. Catherine Rose Ballsrdo-Watson

    December 31, 2021 at 5:46 pm

    I'm trying your recipe. It's on my stove cooking and it smells amazing 🤩💯

    Reply
  3. Marie Ferrante

    February 08, 2021 at 8:22 pm

    Mely, I want to make this but what are matoes?

    Reply
    • Mely Martínez

      February 08, 2021 at 8:38 pm

      Hello Marie,
      That was a typo for tomatoes, if you read further down the instructions, we are talking about tomatoes. Thank you for noticing. I just fixed that! Happy cooking!

      Reply
      • Marie

        March 07, 2021 at 11:31 am

        Oops sorry, I did not realize! I made the soup today and it smells heavenly! Thanks for all your beautiful and delicious recipes! I love your book!

  4. Jeff

    October 23, 2020 at 11:05 am

    5 stars
    Thanks for the great recipe! I was confused about one point though: should there be potatoes in the ingredient list/recipe (since they're listed in the description)?

    Reply
    • Mely Martínez

      November 23, 2020 at 1:02 pm

      Hello Jeff,
      You can add 1 small potato diced. Add them at the same time when you add the carrots.

      Reply
  5. Mary

    March 08, 2019 at 1:23 pm

    5 stars
    Hello-

    Have you tried adding a couple of tbsp of vinegar to the pot of lentil soup? Something about vinegar brings a depth of flavor out of the lentils. Please let me know what you think.

    Thank you for your website and all the work you do.

    Best Regards-

    Mary

    Reply
    • mmartinez

      March 09, 2019 at 4:23 pm

      Hello Mary,
      I'll try it next time I make Lentil soup! Thanks for the tip!

      Reply
  6. Mary Silva

    March 01, 2019 at 3:49 pm

    5 stars
    Hi! Thank U for this new way of making Lentejas! I have one I also learned over 20yrs ago. lentejas con garbanzo Soup! boil garbanzos till almost tender add lentil,onion,garlic,tomato,cilantro,chile jalapeno or poblano sliced in stripes and salt and pepper! try it its delicious!

    Reply
    • Mely

      March 01, 2014 at 9:59 pm

      Hola Silvia,

      Thank for such a great recipe with lentils and chickpeas. It sounds mouth watering.

      Saludos!

      Reply
  7. Ziho

    February 11, 2019 at 4:16 pm

    5 stars
    Qué rico!

    El chorizo le ha de dar un toque especial a la preparación ordinaria de las lentejas.

    Gracias

    Reply
  8. J

    February 03, 2018 at 9:57 pm

    5 stars
    My husband has been asking for me to make things with chorizo. I am sure he would love this!

    Thanks so much for stopping by my blog!

    Have a great rest of your week!
    Jackie

    Reply
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ABOUT ME

Mexico in my kitchen | Mely Martinez

Hi, I'm Mely Martinez, a former Mexican school teacher, home cook, and food blogger. I moved to the United States about ten years ago, after living in Mexico my whole life. Now I love to share home-style recipes for authentic Mexican food.

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