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Fullblood Wagyu Chorizo and Red Lentil Soup

Fullblood Wagyu Chorizo and Red Lentil Soup 

Prep Time: 45 Minutes
Cook Time: 45 Minutes 
Servings: 6-8
Difficulty Level: 1
(Levels: 1-5 with 5 being most difficult)

Recipe provided by Chef Melanie Hammericksen


  • 1 PACKAGE Double 8 Cattle Company Fullblood Wagyu Chorizo Sausage (casings removed)
  • 2 TBSP Grapeseed Oil
  • 2 CUP Red Lentils
  • 24 OZ Crushed Tomato
  • 2 Carrots (small diced)
  • 1 Sweet Onion (small diced)
  • 2 TSP Cumin
  • 2 TSP Ancho Chile Powder
  • 4 Garlic Cloves (minced)
  • 1 SMALL SPLASH Red Wine Vinegar
  • 1 QT Chicken Stock
  • Crème Fraiche (for garnish)


    • Large Dutch Oven
    • Hand Mixer


    Take the Fullblood Wagyu chorizo out of the freezer, and place it into the refrigerator 24 hours before making this recipe.


    Heat the grapeseed oil in a large Dutch oven. Add the Fullblood Wagyu chorizo (casings removed) to the Dutch oven, and cook while using a wooden spoon to break up the chorizo into small pieces.

    Remove the chorizo from the Dutch oven with a slotted spoon, and place it into a bowl. Leaving the fat/liquid in the Dutch oven.

    Add the diced sweet onions and carrots to the Dutch oven. Sauté for 10 minutes until they are soft and translucent.

    Then, add the minced garlic, and sauté for 1 minute more.

    Add in the cumin and ancho chile powder. Then, add the small splash of red wine vinegar. Simmer for a moment.

    Stir in the red lentils.

    Add in the crushed tomatoes, chicken stock, and cooked Fullblood Wagyu chorizo (that you set aside earlier).


    Give everything a good stir. Then, let the soup simmer for 30 minutes or until the lentils are tender.

    Optional Step: Blitz with a hand mixer until smooth, but some chunks remain.

    Serve warm, and garnish with crème fraiche.



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