Chilean-Style Lentils Soup

Yes my dear ardent readers…It is time for my recipe of the week. And as promised, I’m taking it back to my roots by sharing with you a delicious Chilean recipe, which does not take too long and it’s easy to make…better late than never, right?

Here at I am all about recipes that don’t take too long to make. This particular dish might take slightly longer than I’m used to (30 to 40 minutes), but it is still totally worth making. In every Spanish speaking country there are different recipes for lentils soup. I like it the Chilean way (naturally). Brings me back to my youth when my grandma used to cook this delicious soup for me. I will use her recipe for this post.

What do we need?

  • 1 cup of lentils
  • 1 large onion
  • 150 grams of chorizo (sliced in little cubes)
  • 3 potatoes (sliced in little cubes)
  • 1 cup of rice
  • 1 square beef bouillon cube
  • olive oil
  • 1 clove of garlic
  • 1 carrot (sliced in little cubes)
  • salt & pepper
  • parsley for garnish (optional)
  • graded Parmesan cheese (optional, but you should try it!!)

We start by rinsing the lentils. Once they’re rinsed place the lentils in a medium pot of 3 cups of water, the beef bouillon cube, and the sliced potatoes; stir. Let the lentils and potatoes boil over medium-high heat until they are tender. This happens usually after 25-30 minutes.

While the lentils are cooking, we add the chopped onions, the garlic, and the chorizo to a heated skillet and let them fry for about 6 minutes until the veggies are tender. At this point the lentils have already been boiling for about 10 minutes. Add the onion, garlic, and chorizo mix to the pan with the lentils and let it all boil for the remaining time (about 20 more minutes).

Check after 20 minutes and taste to see if the lentils are tender. If they are not then leave them another 10 minutes ( also check if you need to add some more water).

Serve in a bowl and sprinkle some parsley and graded Parmesan cheese on top….yum! This last touch is of course optional but a very typical Chilean touch. As you can see in my featured image I did not add any Parmesan cheese. This is because my daughter prefers it without, but she absolutely loves the soup. It is a perfect meal for children 🙂

Buen provecho!

2 thoughts on “Chilean-Style Lentils Soup

  1. dinky22 says:

    I still gotta try this at home but when i had it last it was SO GOOD! Soups are such an amazing food! Cheap , easy, (relatively) low cal an super tasty! Hooray for soup!!


  2. Cristian Cid says:

    Gracias por la receta !! Necesitaba enviársela a mi cuñada en Irlanda, quien visito Chile y quedo enamorada de la “lentil soup”, obviamente esta es lo más cercano a la receta de mi madre.

    Agradecido !!


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