Chorizo Lentil Soup

When winter storms are in season and we crave warm, filling and healthy foods, one of my favourite “go to” is soup. This hardy lentil soup recipe is inspired by Saskatchewan’ seasonal ingredients: chorizo, cabbage, carrots, onions, dry herbs and lentils. inspired by a recipe found in one of my mother’s 1984 cookbook. When you need a warm hug, this soup is what you want. 

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You will need

Preparation

1

Cook the chorizo: In the pot, add (1 tsp, 2 tsp, 3 tsp) oil on medium heat. Remove the chorizo from its casing and add it to the oil. Cook 5 minutes.

2

Prepare the vegetables:  While the chorizo is cooking, cut the carrot, celery and onion into 1 cm dice. Thinly slice the cabbage. Mince the garlic and cut the parsley

3

Cook the vegetables: In the pot with the chorizo, add the diced carrot, celery, onion and sliced cabbage to the oil. Cook for 7 mins – stirring regularly. Add the minced garlic, lentil soup mix, salt (1/4 tsp, 1/2 tsp, 3/4 tsp) and pepper (1 pinch, 1/8 tsp, 1/4 tsp) to taste. Cook for a minute.

Turn on the oven to 400F to heat the buns.

4

Cook the soup: Add the water (4 1/2 cups, 9 cups, 13 1/2 cups) and bring to a boil. Add the lentils and bay leaf and bring to a boil. Let simmer, covered for 50 minutes or until desired texture of the lentils.

5

Heat the buns and garnish the soup: Make the garlic butter:  Cut the buns in half, butter each side. Place both halves together and wrap each bun in foil. Heat at 400F for 7 minutes.

Top the soup with the of the parsley. Serve the soup with warmed buns.

Ingredients

2 portions

4 portions

6 portions

chorizo

160 gr

320 gr

480 gr

cabbage

120 gr

240 gr

360 gr

carrots

75 gr

150 gr

225 gr

celery

75 gr

150 gr

225 gr

onion

1

2

3

parsley

5 gr

10 gr

15 gr

garlic

3 cloves

6 cloves

9 cloves

Lentil soup mix

2 tbsp

1/4 cup

6 tbsp

bun

2

4

6

Lentil & bay leaf

3/4 cup

1 1/2 cups

2 1/4 cups

Recommended Brevage Pairing

If you feel a bit under the weather and need a comforting tea this is it! The garlic addition is surprisingly tasty!  This recipe makes 4 cups.

Ingredients:

  • 1 lemon
  • 1 clove garlic
  • 1/2 inch fresh ginger
  • 2 tbsp honey 

Instructions:

  • Hear 4 cups water .
  • Juice the lemon.
  • Grate the ginger and garlic.
  • In cups, separate the lemon juice, ginger, garlic and honey evenly. Add the hot water and combine. 

Health Fact

Dr Craig Herrington, Naturopath

Owner of Regina Naturopathic

SEASONAL VEGETABLES
This soup is filled with seasonal vegatables. Eating seasonal vegetables, ideally local if possible, is not only an important environmental strategy, but also has many health benefits. Vegetables grown in season, have higher soluble vitamins and flavonoids (those disease fighting powerhouses).

Cooking with kits

Lacey Engel, Registred Dietician

Owner of Beyond Baby Nutrition

Get the kids in the kitchen
Get those kids in the kitchen! Little ones as young as two years old can help with meal prep. When kids help prepare food, they may be more likely to try the same food at the table. 

Making this recipe with kids?
Each child is at a different cooking level. Depending on how comfortable the child is in the kitchen ask for more or less help. Here are suggestions of activities that can be completed by a child at each step:

  • Step 1: Cut the celery or another vegetable – if the child is comfortable using a knife.
  • Step 2: Add the vegetables to the oil. Combine. 
  • Step 3: Add the noodles.
  • Step 4: Combine the parlsey and garlic with the butter. Spread the garlic butter on the ciabbatas.
  • Step 5: Add the rest of the parlsey to the soup.

Tags

Note: We cannot guarantee any dish is allergen free. 

Nutritional Information