Sopa de Lentejas con Chorizo y Plátano Macho (Lentil Soup with Chorizo and Plantain)
A hearty brown lentil soup with chorizo, carrots and sweet fried plantain, a traditional Mexican home cooking favourite.
Made with Mexican chicken stock (caldo de pollo) and Homemade Mexican chorizo. Make a batch of the base first, then this takes minutes. Skip to the method
- Time55 min
- LevelEasy
- Costabout £3.13 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Put your homemade Mexican chorizo (see the base recipe) into a cold large pot and cook over a medium heat for 8 minutes, breaking it up, until browned and cooked through.
8 min - 2
Add the onion and carrot and cook for 5 minutes. Stir in the garlic and tomatoes for 3 minutes.
8 min - 3
Add the lentils and your Mexican chicken broth (see the base recipe). Bring to the boil, then simmer gently for 30 minutes until the lentils are completely soft.
30 min - 4
Meanwhile, fry the plantain in the oil for 6 to 8 minutes in a frying pan until golden and caramelised at the edges.
7 min - 5
Taste the soup and season. Ladle into bowls, top with the plantain and coriander and serve with lime wedges.
Tips
- Use green or brown lentils. Red lentils would break down into a purée and lose their bite.
- The plantain should be ripe with black spotted skin so it fries sweet and soft.
- Skim a little of the red fat if the top looks too oily.
Storing and freezing
Keeps in the fridge for up to 4 days once cooled within 2 hours. Reheat until steaming hot all the way through, adding water as it thickens. Freezes without the plantain for up to 3 months.
Questions
Can I leave out the plantain?
Yes. Without it the soup is still hearty, though plantain adds sweet contrast to the spicy chorizo. A diced sweet potato fried the same way works too.
Is it gluten free?
Yes, as written, if your broth is gluten free. The chorizo, lentils and vegetables contain no wheat, dairy, egg or nuts.
Do I need to soak the lentils?
No. Green and brown lentils need no soaking, just a rinse. They will take about 30 minutes to soften in the simmering broth.
More made with mexican chicken stock (caldo de pollo)
Caldo Tlalpeño (Smoky Chicken and Chickpea Soup)
GFEFNFGuajolote en Mole Rojo (Turkey in Red Mole)
DFEFNFCaldo de Queso (Sonoran Potato and Cheese Soup)
EFNFFrijoles Charros (Mexican Cowboy Beans)
DFEFNFSee every dish made with mexican chicken stock (caldo de pollo)
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.