Hearty Lentil and Chorizo Soup

Serving: This soup is best served hot with a slice of toasted bread or a side salad.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheating: Warm on the stovetop over medium heat, adding a splash of water or broth if needed.
Freezing: This soup freezes well for up to 3 months. Let it cool completely before freezing, then reheat when ready to enjoy.
Variations
Vegetarian Option: Skip the chorizo and add extra smoked paprika or diced tomatoes for more depth of flavor.
Extra Hearty: Stir in a handful of chopped kale or spinach in the last 5 minutes for added nutrients.
Spicy Kick: Add a pinch of red pepper flakes or cayenne pepper for more heat.
FAQ
Q: Can I use canned lentils instead of dried?
Yes! If using canned lentils, drain and rinse them, then add them during the last 10 minutes of cooking to prevent overcooking.

Q: What type of chorizo should I use?
You can use Spanish chorizo (cured and sliced) or Mexican chorizo (crumbled and cooked), depending on your preference.

Q: Can I make this in a slow cooker?
Absolutely! Add all ingredients (except the parsley) to the slow cooker and cook on low for 6-7 hours or high for 3-4 hours.

This Hearty Lentil and Chorizo Soup is a flavorful and satisfying meal that’s easy to make and perfect for any occasion!