Colombian Lentil Soup with Chorizo and Plantains

A hearty and flavorful lentil soup inspired by Colombian flavors, featuring chorizo, sweet plantains, and a vibrant blend of vegetables and spices.

Prep Time

20 minutes

Total Time

60 minutes

Calories

450 kcal

Difficulty

Medium

Equipment

1 item

Cost

£1.42/serving

Season:

☀️ Summer

Meal Type:

Soup

Cuisine:

British

Dietary:

Gluten-Free•Dairy-Free

Mood:

Comfort Food

Ingredients

Servings

1cupBrown or Green Lentils(rinsed)

£0.30

8ozColombian Chorizo(removed from casing)

£3.50

2mediumYellow Plantain(peeled and diced)

£1.20

1mediumOnion(diced)

£0.30

1mediumRed Bell Pepper(diced)

£0.70

2mediumCarrot(diced)

£0.20

3clovesGarlic(minced)

£0.15

6cupsChicken or Vegetable Broth

£1.00

2tablespoonsTomato Paste

£0.15

1teaspoonCumin

£0.05

0.5teaspoonAnnatto Powder (Achiote)(optional, for color and flavor)

£0.20

0.5teaspoonDried Oregano

£0.05

1teaspoonSalt(or to taste)

£0.01

0.5teaspoonBlack Pepper(or to taste)

£0.05

0.3cupCilantro(chopped, for garnish)

£0.40

1Lime Wedges(for serving)

£0.25

Total Cost

£8.51

£1.42 per serving

Instructions

1.
In a large pot or Dutch oven, heat a tablespoon of olive oil over medium heat. Add the chorizo and cook, breaking it up with a spoon, until browned and cooked through. Remove the chorizo from the pot and set aside, leaving the rendered fat in the pot.
2.
Add the onion, red bell pepper, and carrots to the pot and cook until softened, about 5-7 minutes.
3.
Add the garlic and tomato paste and cook for another minute, stirring constantly.
4.
Stir in the lentils, cumin, annatto powder (if using), and oregano. Cook for 1 minute to toast the spices.
5.
Pour in the chicken or vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes, or until the lentils are tender.
6.
Add the cooked chorizo and diced plantains to the soup. Simmer for another 10 minutes, or until the plantains are softened.
7.
Season with salt and pepper to taste.
8.
Serve hot, garnished with fresh cilantro and lime wedges.

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My Notes

Nutrition Information

Nutrition per serving (450g)

450 kcal / 1883 kJ

Carbs

45g

17% of RDA

Fat

20g

29% of RDA

Protein

25g

50% of RDA

Detailed Breakdown

Fibre

15 g

50% of RDA

Sugar

8 g

9% of RDA

Sodium

900 mg

39% of RDA

Saturated Fat

7 g

35% of RDA

Chef's Tips

For a spicier soup, add a pinch of cayenne pepper or a diced jalapeño along with the other vegetables.

You can use other vegetables like potatoes, corn, or zucchini in this soup.

Adjust the amount of broth to achieve your desired consistency.

If you don't have annatto powder, you can substitute it with a pinch of turmeric for color.

Make it vegetarian by omitting the chorizo and using vegetable broth. Consider adding smoked paprika for a smoky flavor.

Leftovers can be stored in the refrigerator for up to 3 days.

Cooking Equipment

Large pot or Dutch oven

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For a spicier soup, add a pinch of cayenne pepper or a diced jalapeño along with the other vegetables.

You can use other vegetables like potatoes, corn, or zucchini in this soup.

Adjust the amount of broth to achieve your desired consistency.

If you don't have annatto powder, you can substitute it with a pinch of turmeric for color.

Make it vegetarian by omitting the chorizo and using vegetable broth. Consider adding smoked paprika for a smoky flavor.

Leftovers can be stored in the refrigerator for up to 3 days.

Colombian Lentil Soup with Chorizo and Plantains

Ingredients

Instructions