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Lentil Soup With Chorizo & Rice

Lentil Soup With Chorizo & Rice Recipe

This hearthy soup is very popular in my country, Chile; where the cold days of winter call for warm, filling dishes. It's usually served as a main dish ganished with either chopped cilantro & crumbled hard boiled eggs or grated parmesan cheese.
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Prep Time 15 mins
Cook Time 35 mins
Course Soup/Appetizer
Cuisine Spanish or Mexican
Calories 281.4 kcal

Ingredients
  

  • 1/2 lb lentils
  • 1 cup white rice, cooked
  • 1 medium white onion
  • 1 garlic clove, finely chopped
  • 2 chorizo sausage, chopped
  • olive oil
  • cumin
  • paprika
  • salt & pepper
  • 4 slices bacon
  • chicken stock (optional)

Instructions
 

  • Boil lentils in 4 cups of water (or chicken stock), add bacon, salt & pepper to taste.
  • and cook until tender. About 20 minutes depending on the age of lentils.
  • Once the lentils are tender toss the bacon and put lentils aside. Do not drain.
  • In a separate pot heat the olive oil and brown the onions until they are clear.
  • Add chopped chorizo and cook for about 5 minutes.
  • Add cumin & paprika and mix in well.
  • Add cooked rice and mix in well.
  • Mix in the lentils & rice mix and cook for another 10 minutes stirring often.
  • Serve in bowl with the garnish of choice.

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Nutrition

Serving: 112gCalories: 281.4kcalCarbohydrates: 35.1gProtein: 11.2gFat: 10.4gSaturated Fat: 3.7gCholesterol: 21.2mgSodium: 295.2mgFiber: 4.2gSugar: 1.5g
Keyword < 60 Mins, Beans, Beginner Cook, Chilean, Easy, Inexpensive, Lentils, South American
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