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    Home » Recipes » Soups » Mexican Chorizo Lentil Stew

    LAST UPDATED: September 25, 2020 • FIRST PUBLISHED: December 4, 2018 By Toni Dash 45 Comments

    Mexican Chorizo Lentil Stew

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    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Mexican Chorizo Lentil Stew title

    Lentil Stew with Mexican Chorizo is packed with bold flavors, fantastic textures and great nutrition! It’s an easy recipe that is ready in an hour.

    Mexican Chorizo Lentil Stew title

    Updated December 2018

    Once the weather turns cold, I would happily eat soup every single day.

    Once the snow begins regularly blanketing our region, I crave chunky soups and stew.

    I’d eat them any time of the day. In fact, I’ll let you in on something…..

    I’m eating a steamy hot bowl of this Mexican Chorizo Lentil Stew right now for breakfast!

    Mexican Chorizo Lentil Stew

    Hearty Lentil Stew

    Soups and stews have to be some of the easiest recipes to make. They are often more affordable too especially when using dried beans or legumes.

    In the case of lentils, they are not fussy by any means. They require no pre-soaking as dried beans do and cook in less than an hour.

    This is the most soul-warming stew you’ll find! Chock full of spicy Mexican Chorizo, green lentils, chunks of potatoes and flavored with cumin.

    It’s an easy recipe to make and great to take the edge off a chilly day!

    Mexican Chorizo Lentil Stew in a soup scoop

    Key Ingredients in Lentil Stew with Mexican Chorizo

    Green lentils are the key ingredient in this Lentil Stew. They hold their shape and have a flavor that easily works with many flavor palates, especially with ethnic spices.

    This Mexican Chorizo Lentil Stew recipe doesn’t require many spices, relying on the bold, spicy flavor of the ground Chorizo.

    The Difference Between Mexican and Spanish Chorizo

    There is a difference between Mexican and Spanish chorizo.

    Mexican chorizo is ground and Spanish chorizo is an aged, hard sausage (something you’ll find in paella recipes).

    Mexican chorizo has a very spicy, warming quality to whatever it is added to recipes like:

    • Slow Cooker Chorizo Kale Soup
    • Slow Cooker Spicy Chorizo Green Chile Cannellini Bean Soup

    Mexican Chorizo Lentil Stew in a Dutch oven

    How to Make this Easy Lentil Stew Recipe

    This Mexican Chorizo Lentil Stew is super easy to make.

    • Brown the chorizo in the cooking pot, using a stiff utensil like a wooden spoon or spatula to break it into small pieces. Remove from the pan.
    • Sauté the chopped vegetables briefly in the pot
    • Add the potatoes and remaining ingredients and the browned chorizo.
    • Simmer until the lentils and potatoes are done; about 40 minutes.

    Two yellow bowls of Mexican Chorizo Lentil Stew with sour cream on top

    Timesaving Tips

    I use a mini chopper to chop all my vegetables. It’s perfect for soups and stews.

    When the ingredients are all going in together, I don’t even worry about separating them in the chopper.

    The mini chopper is really a small food processor and very affordable. Mexican Chorizo Lentil Stew in cooking pot

    If you’ve made this Mexican Chorizo Lentil Stew recipe please RATE THE RECIPE below!

    Please SUBSCRIBE and FOLLOW ME on FACEBOOK , TWITTER , INSTAGRAM and PINTEREST !

    Mexican Chorizo Lentil Stew in a Dutch oven

    Mexican Chorizo Lentil Stew Recipe

    This is the most soul-warming stew you'll find! Chock full of spicy Mexican Chorizo, green lentils, chunks of potatoes and flavored with cumin. It's a straight forward recipe to make and great to take the edge off a chilly day! Prep tip: I chop all my vegetables in a mini chopper that cuts lots of time out of the vegetable chopping!
    5 from 12 votes
    Print Save Recipe Recipe Saved! Pin Rate
    Course: Main Course
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 50 minutes
    Total Time: 1 hour
    Servings: 13 cups stew
    Calories: 293kcal
    Author: Toni Dash
    Prevent your screen from going dark

    Ingredients

    • 1 teaspoon Vegetable Oil
    • 14- ounces ground Mexican Chorizo
    • 1 medium Yellow Onion , peeled and chopped
    • 2 medium-large Garlic Cloves , peeled and diced
    • 2 medium Carrots , peeled and sliced
    • 1 large Celery Stalk , rinsed and chopped
    • 1 medium Red Bell Pepper , seeded and chopped
    • 1 teaspoon ground Cumin
    • 8- ounces Russet Potato (s), peeled and cubed
    • 1 14.5- ounce can Diced Tomatoes
    • 2 cups dried Green Lentils
    • 8 cups Low Sodium Chicken Broth/Stock
    • Kosher Salt and ground Black Pepper to taste
    • Garnish suggestions: Mexican Crema , chopped cilantro leaves, lime wedges for a squeeze into the stew

    Instructions

    • Heat the vegetable oil in a Dutch oven or heavy stock pot over medium-high heat. Add the chorizo and brown, breaking it apart while cooking to make small pieces. Remove from the pan after it has browned (2-3 minutes).
    • Add the onion to the pan and saute until it becomes translucent (3-4 minutes); scraping any browned bits from the bottom of the pan. Add the garlic, carrots, celery, red pepper and cumin to the pan; continue to saute to soften the vegetables (2-3 minutes).
    • Add the potatoes to the pot; toss to coat with the other vegetables. Add the can of diced tomatoes, lentils, chicken broth/stock and the chorizo. Bring the pot to a boil, than reduce heat to simmering, cover and cook for 40 minutes or until the lentils and potatoes are cooked through.

    Nutrition

    Calories: 293kcal | Carbohydrates: 26g | Protein: 18g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 26mg | Sodium: 481mg | Potassium: 719mg | Fiber: 9g | Sugar: 2g | Vitamin A: 1920IU | Vitamin C: 18.5mg | Calcium: 45mg | Iron: 3.5mg
    Did you make this recipe?Mention @boulderlocavore or tag #boulderlocavore!

    Originally published January 15, 2017

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    ABOUT THE AUTHOR

    TONI DASH
    Toni Dash head shot

    Toni Dash, is a Certified Nutrition Coach and the writer/blogger, photographer, recipe developer and creator of Boulder Locavore®. She has been developing easy to make, well-tested recipes since 2010. Her seasonal recipes bring excitement to the dining table for both gluten-free and gluten diners. Toni has been featured in numerous publications and on culinary websites for her creative, delicious recipes and travel features. For more details, check out her About page.

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      Recipe Rating




    1. Anna B says

      April 16, 2022 at 5:43 pm

      5 stars
      Toni, this recipe is by far the best Lentil soup we have tried. Thank you for sharing!!! We will make and remake it for years to come.

      Reply
      • Toni Dash says

        April 17, 2022 at 8:35 pm

        This makes me so happy Anna!! Thank for taking the time to leave your comment, I really appreciate it.

        Reply
    2. Valerie Gray says

      May 22, 2020 at 12:29 pm

      Alrighty!!!!! That is DELICIOUS!!! Used my own homemade chorizo and a quart of my home canned beans (as a little shortcut). We will be enjoying this stew often in the future!

      Reply
    3. brett lee says

      January 21, 2020 at 3:47 am

      covered in this post is very helpful. this is really very informative post. The content in this post is very nice and use full…..incredible post thanks for sharing it with us.

      Reply
    4. Ashley @ Wishes & Dishes says

      December 04, 2018 at 11:12 pm

      5 stars
      No shame in eating this for breakfast! It’s that good!

      Reply
    5. Erin says

      December 04, 2018 at 10:10 pm

      5 stars
      I am constantly looking for new soup ideas and this hit the spot!

      Reply
    6. Jennifer Farley says

      December 04, 2018 at 7:19 pm

      5 stars
      So hearty and yummy! Made for a great dinner tonight.

      Reply
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    Welcome! I’m Toni. I’m a Certified Nutrition Coach and my goal is to MAKE YOUR LIFE EASIER with delicious, well-tested recipes and travel tips! More About Me …

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