Moroccan Red Lentil Soup with Chorizo

red lentil soup
This one is a keeper as well. Tried and true recipe curated by Chef Jason Vienneau. I added 1 lb. of Chorizo sausage removed from the casing. Totally optional. If you add it. Start by browning the sausage in the oil 1st. Remove the sausage and place to the side. Brown the shallots in the sausage oil. Yumly Yumerson.
  • 1 tablespoon olive oil
  • 1 large carrot, diced
  • 2 large ribs celery, diced
  • 1 small yellow onion, diced
  • 1/4 teaspoon salt, plus additional to taste
  • 1 cup red lentils
  • 4 cups water or low-sodium broth
  • 1 Tablespoon tomato paste
  • 2 Teaspoons coriander
  • 1 teaspoon cumin
  • ½ teaspoon paprika
  • ½ teaspoon turmeric
  • 2 tablespoons lemon juice from 1/2 large lemon
  • Olive oil, yogurt, or other topping, to serve


In a medium (2- to 3-quart) saucepan or Dutch oven, heat the olive oil over medium heat. Add the carrot, celery, onion, and 1/4 teaspoon salt, stir to combine, then cover and let the vegetables sweat until the onions are soft and translucent, about 5 minutes. Add spices and tomato paste and cook for a minute or so.

Add the lentils, water or broth. Bring up to a boil, then turn the heat down to low and let simmer, covered, until the lentils begin to fall apart, about 20 minutes.

Turn off the heat, stir in the lemon juice, and add salt to taste. Ladle into bowls and serve.



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