A Hearty, Latin-Style Lentil Soup
Slices of spiced GOYA® Chorizo seep their flavor of garlic and smoked paprika into this no-fuss lentil soup, brimming with healthy GOYA® Lentils and an abundance of freshly chopped vegetables. Serve in soup bowls with crusty bread, or over rice for a complete Latin dinner that deliciously comes together without breaking the bank.
Read Related: Lentils for Lent: My Family Recipe
HEARTY LATIN LENTIL SOUP
Prep Time: 15 minutes
Total Time: 65 minutes
1 TBSP GOYA® Extra Virgin Olive Oil
1 pkg. (3.5 oz.) GOYA® Chorizo, thinly sliced
1 onion, finely chopped (about 1 cup)
1 carrot, finely chopped (about ½ cup)
½ green bell pepper, finely chopped (about ½ cup)
1 TBSP GOYA® Minced Garlic
2 packets GOYA® Chicken Bouillon mixed with 2 qts. water
1 pkg. (1 lb.) GOYA® Lentils, rinsed
1 packet Sazón GOYA® with Coriander and Annatto
1 GOYA® Bay Leaf
GOYA® Adobo All-Purpose Seasoning with Pepper, to taste
2 cups cooked CANILLA® Extra Long Grain Rice
- Heat oil in medium stockpot over medium-high heat; add chorizo; cook until golden brown on both sides; about 5 minutes. Transfer chorizo to plate; set aside.
- Add onions, carrots and peppers to pot. Cook vegetables, stirring occasionally, until soft, about 7 minutes; add garlic and cook until fragrant, about 30 seconds more.
- Add chicken bouillon mixture, lentils, sazon and bay leaf; bring to boil. Reduce heat to medium-low, cover pot. Simmer until lentils are tender, stirring occasionally aboyt 40 minutes. Stir in reserved chorizo; season with adobo. Serve with rice.
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