"The best times you are going to have in life are at the dinner table and in bed." Old Italian saying. So relax, and enjoy the simple things!


Slow Cooker Mexican Lentil Stew with Chorizo #V&V Supremo

Slow Cooker Mexican Lentil Stew with Chorizo: simplelivingeating.com

This post is sponsored by Supremo. All opinions are my own.

While I was researching Mexican cuisine I came across a traditional dish called Sopa de Lentejas which is basically a lentil soup/stew with Mexican seasoning. I noticed that in some recipes chorizo was use.

I decided to make my own simplfied version of this traditional stew using chorizo and Supremo's Crema Supremo sour cream to top the dish. This sour cream has a distinctive tang to it that just says Mexican food!

Slow Cooker Mexican Lentil Stew with Chorizo- simplelivingeating.com

V&V's Supremo's Mexican Chorizo Sausage gave most of the authentic flavor to this stew. Adding a dried chipotle chile also added a bit of heat to this complete meal of sausage, lentils and vegetables.

Don't forget the sour cream for balancing the spiciness of the dish...some of your family will want a little more on their stew than others...super creamy and delicious.  

Slow Cooker Mexican Lentil Stew with Chorizo Sausage

by Diane Balch
Prep Time: 15 minutes
Cook Time: 4 to 6 hours on high, 6 to 8 h
Keywords: slow-cooker entree soup/stew chorizo lentils Mexican

Ingredients (6 to 8)
  • 11 ounces of Chorizo sausage
  • 1 cup of dried green lentils
  • 1 onion chopped
  • 3 celery stalks chopped
  • 3 carrots chopped
  • 3 potatoes peeled and cubed small
  • 1 small dried chipotle pepper
  • 1 14 ounce can of diced tomatoes
  • 5 cups of vegetable broth
  • 1 bay leaf
  • 1/4 teaspoon of dried oregano
  • 1 teaspoon of salt
  • pepper

1) Whisk together the vegetable broth with the oregano, salt and pepper.
2) Add the tomatoes, chipotle, and bay leaf to the seasoned vegetable broth. Mix together. Set aside.
3) Put the vegetables, lentils, and sausage in a large crockpot.
4) Pour the broth mixture over the ingredients in the crockpot and stir.
5) Let cook on low for 6 to 8 hours or on high for 4 to 6 hours.
Serve over rice or with tortillas. Top with sour cream.


  1. Oh that does look good. It's exactly the kind of food I like to eat.

  2. Wow, your Mexican Lentil soup with Chorizo looks and sounds perfect, especially with this sub zero weather we are having. Great dish to warm the tummy on a cold night. Thank you for sharing with the Clever Chicks Blog Hop! I hope you’ll join us again next week!

    Kathy Shea Mormino
    The Chicken Chick

  3. Chorizo is so good, but you have to cook it just right for it to be tasty. I can't wait to try this recipe! It looks yummy!

    Thanks for sharing at Inspire Me Mondays!

  4. I like to top a soup or stew with something cool and creamy like avocado or sour cream. I've been sick for over a wek with one nasty cold. A bowl of this stew would be so good right now!

  5. Delicious love to have this bowl during this cold winter days. thanks for sharing with Hearth and soul blog hop, pinning

  6. This is my kind of dinner! So easy and delicious! Thanks for linking up with What's Cookin' Wednesday!

  7. It's a snowy weekend here, and this looks perfect for it! Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week!

  8. Looks and sounds fantastic Diane. I haven't had Chorizo in awhile. Thanks for sharing on Weekend Bites :)

  9. Congratulations!
    Your recipe is featured on Full Plate Thursday this week. Hope you have a great weekend and enjoy your new Red Plate.
    Come Back Soon!
    Miz Helen

  10. This looks absolutely delicious, Diane! I keep hoping for warmer weather but as long as it's frigid, I'm going to be craving this kind of meal. Thanks for a great recipe - love the photos!

    1. Thanks so much. We just had leftovers yesterday and it froze really well, didn't loss any flavor.


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