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A Hearty, Latin-style Lentil Soup
Brimming with healthy GOYA® Lentils and an abundance of freshly chopped vegetables, this hearty lentil soup is infused with the garlicky smoky flavor of GOYA® Chorizo. Serve in soup bowls with crusty bread, or over rice for a complete Latin dinner that comes together deliciously without breaking the bank.
Ingredients
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® Powdered Chicken Bouillon mixed with 2 qts. water
1 pkg. (1 lb.)
GOYA® Lentils, rinsed
1
GOYA® Bay Leaf
GOYA® Adobo All-Purpose Seasoning with Pepper, to taste
2 cups
cooked CANILLA® Extra Long Grain Rice
Directions
Step 1
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.
Step 2
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.
Step 3
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 about 40 minutes. Stir in reserved chorizo; season with adobo. Serve with rice.
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