Well, do you remember them? Whenever we had lentil soup, Tempo lentils always went into the pot. Cooking the pre-treated lentils is much faster, but the healthy legumes taste just as good as their overnight-soaked counterparts.
If the conventional lentil soup comes with soup vegetables, Kasseler or smoked bacon, this recipe is more sophisticated. Fiery spices from Spanish chorizo and lentils result in a hearty stew that really warms you from the inside out. GDR home cooking meets Spain, a successful mix.
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And that’s what you need for the lentil soup with chorizo
Two packets of Tempo lentils or 200 grams of dried lentils, one packet of frozen vegetable soup, two cloves of garlic, one onion, one bay leaf, one large red pepper, two carrots, two chorizo sausages, salt, pepper, paprika powder. A little oil for frying
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that’s how it works
Cut the onions into small cubes and saute the onions together with the frozen vegetables. Deglaze with a liter of water. Now add the lentils to the sauce and cook until soft. Add a bay leaf as it cooks. Although the instructions say 10-15 minutes of cooking is enough, the longer the stew cooks, the better it gets.
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While the lentils are simmering, cut the chorizo into even slices. Dice the peppers and also cut the peeled carrots into fine slices. Lightly fry the sausage slices first, then the vegetables in a pan. The peppers and carrots should not darken, just cook beforehand.
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When the lentils are tender and the stew is soft – stir frequently and add sips of water if necessary – add the chorizo, peppers and carrots and simmer for another 10 minutes. Season with paprika powder and fresh, pressed garlic.
Only now can the salt be added to the soup – taste as you like, lentils can take a lot of salt, but the chorizo sausage also brings a spicy taste to the stew. Garnished with a little parsley and a dollop of sour cream, you can make a wonderful stew.
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If you want to turn it into a real main course, why not try some crispy roast potatoes with the lentils. Just tastes good.