Mexican-inspired red lentil soup with chorizo-spiced mushrooms
Binging with Babish · ♥ 32.3K likes · 878.8K views · 7 min video
Read about lentils in the BrightCulinary Book
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Ingredients
Method
Techniques
- 1 whole onion
- 3 whole Roma tomatoes
- 1 whole jalapeno
- 1 whole carrot
Chop the onion, Roma tomatoes, jalapeno and carrot for the sofrito. Slice the mushrooms.
- 1 tbsp ancho chili powder
- 1½ tsp smoked paprika
- ¾ tsp cumin
- ½ tsp kosher salt
- ½ tsp dried oregano
- ¼ tsp dried thyme
- ¼ tsp garlic powder
- ¼ tsp black pepper
- allspice
- ground cinnamon
Combine the ancho chili powder, smoked paprika, cumin, kosher salt, oregano, thyme, garlic powder, black pepper and the pinches of allspice and cinnamon in a small bowl.
- 2 tbsp oil
- 1½ cup red lentils
Heat the oil in a pan over medium heat, add the red lentils and toast them over medium heat until their colour intensifies.
- garlic
- oil
In a little oil over medium heat, sauté the jalapeno and garlic, then add the yellow onion and cook until the edges are translucent.
- cumin, smoked paprika, cinnamon and kosher salt
Add the tomato and carrots and the second spice mixture of cumin, smoked paprika, cinnamon and kosher salt, mix, cover and cook over medium-low about 15 minutes until jammy.
- oil
- 8 oz sliced baby bella mushrooms
In the sofrito pan add a little oil, the sliced baby bella mushrooms and the chorizo seasoning, and sauté over medium heat until the mushrooms are deeply browned.