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Mexican Lentil and Chorizo Soup
A classic Spanish soup with vibrant Mexican flavours
45 mins
50 mins
2/5
Blends Needed
Also works a treat with: Finely chopped celery in place of the onion
Book: Taco Legend Club Recipes (p10)
Goes great with: Hot garlic bread!
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Lunch is the main meal of the day in Mexico, and in formal restaurants will often start with a bowl of soup (perhaps a legacy of the Spanish colonial period). Lentils and pork also play a big part in Mexican cuisine thanks to the Spanish, and they combine here in a nourishing soup - Spanish ingredients with a Mexican twist!
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Recipe
45 mins
50 mins
2/5
Serves 4
Medium Effort
Pork
Pulses
Taste Profile
Rich
Origin
Mexican
Mexico
- 50g chorizo
- 4 tomatoes
- 1 pepper (any colour)
- 2 onions
- 1 clove of garlic
- 1 lime
- 30g bunch of coriander
- 50g cheddar cheese
- 2 x 400g tins of lentils (any type)
- 1 large tortilla or wrap
- Baking tray
- Medium saucepan
Taco Legend Club Recipes
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Add to BasketProduct Rating (1):
I made this as I had some chorizo to use up. I served it with bread rather than chips, without the salsa (no coriander left) and used a couple of different types of lentil. I’m giving the recipe 4 rather than 5 out of 5 just because I didn’t follow the full recipe. The soup was really tasty and I will make it again.
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We're so happy to hear how much you enjoyed the recipe, Ruth - great free-styling to use up the ingredients you had to hand!