Chorizo Lentil Soup

I was driving to Trader Joe’s yesterday morning when the radio talk hosts caught my attention. First, they asked how people thought the world would end. I fumbled around with a few answers in my head before the host proposed an asteroid crashing on to our planet. He also mentioned that the international government probably wouldn’t announce their findings to ensure chaos to be kept under control. Although I understand why, I’d be kind of bummed to find out that I had a month to do whatever I want.

What would I do, though? Travel? Lay outside all day? Reveal my deepest darkest secrets? Honestly, I’d probably live my life like normal just incase the astronomers were wrong. Totally random, but the question has been in the back of my mind all day.

Obligatory picture of my new grocery tote. I felt wrong wearing my Whole Food reusable bag at Trader Joe’s. But it has rainbow ice cream and donations help support SF Pride. #firstworldproblems

(P.S. Did you know San Francisco charges 10 cents a bag, if you don’t bring your own? Kind of cool and annoying at the same time because I ALWAYS forget my bag(s) at home.)


Chi is a cheese lover so I picked up an assortment of Spanish cheeses and parma prosciutto. I literally couldn’t finish my sentence before he raced to the refrigerator to make a plate. No lie.


I bought too much chorizo for my recipe, so I made Chorizo Breakfast Burritos for brunch and saved a serving for Chi to eat when he stopped home for lunch. I could of gone for three burritos, but I stopped at two. Thank goodness for my self control, phew. (Being sarcastic).


I was eating in the lunchroom at work on Friday when my coworker, Al, brought lentil soup that he made the night before. I made him give me a bite and it was so good! He told me his mom use to make it for him all the time. I knew I had to recreate it for my recipe this week.

Chorizo Lentil Soup

Prep Time: 15 Minutes

Cook Time: 1 Hour

Serves: 4-6



  • .75 Lbs Chorizo
  • 2 Cups Dried Lentils
  • 1 Russet Potato, chopped
  • 1 Medium Onion, diced
  • 3 Roma Tomatoes, chopped
  • 3 Cloves Garlic, diced
  • 6 Cups Chicken/Vegetable broth
  • 1 Cup water
  • Fresh Basil
  • 1/3 Tsp Cumin
  • 1 Tsp Dried Thyme
  • 1/2 Tsp Oregano
  • Salt and Pepper, to taste



1. Chop the washed potato and tomatoes, dice the onion and garlic.



2. Throw in the tomatoes and onion in a pan on medium heat. Cook for 3-4 minutes, then throw in the potatoes and chorizo for 8 minutes. Take 3 leaves of basil and rip little pieces into the pan. Stir occasionally.



3. Wash 2 cups of lentils. In a pot on high, pour in the broth and water. Add in the lentils. When broth is boiling, reduce heat to low. Stir in all the ingredients from the pan and mix.


4. Add in thyme, cumin, oregano, salt and pepper. Taste the broth until the flavor fits your needs. Stir and let the pot sit on low for ~50 minutes, until lentils and potatoes are the correct texture. Soft but not mushy.


5. Serve with fresh basil and top with queso fresco for garnish! This would be delicious with a side of crostini. ­čÖé

How do you think the world will end? How can I remember to bring my reusable bags with me?

Mexican Breakfast Burritos

Hi friends, I’m five minutes away from leaving to Santa Barbara! We’re going to drive through the evening and get there around 2 AM, which is a drag. At least I won’t be the one driving! I’ll be assisting (read: annoying) Chi for five hours. I’m sure he is really excited to get started.

Before I post today’s recipe, I want to show you the delicious burger I ate last night with Chi. We went to Super Duper, which is a local chain with five locations in SF. This is the best burger restaurant, the burgers are all eco friendly and not so enormous where I want to throw up after I’m done.


I waited a few minutes for him to get off work and we met inside. This amazing vanilla shake came out first. We were suppose to share but I’m not sure if he got a taste in. Sorry, Chi!


My favorite burger toppings are: avocado, mushrooms or eggs. I can’t get all of them because it will be too messy to eat, so I always rotate my options or get what sounds appealing at the time. The extra $1.50 for the egg was so worth it. Look at this beaut.


(P.S. Does it look like they use two top buns?! I didn’t even notice that! Maybe that’s what made the burger taste so delish.)

I was wondering what I should make for my recipe this week, until I was making breakfast one morning and realized that it was perfect! Mexican breakfast burritos are really easy to make and are a nice change from oatmeal or yogurt, I always makes sure to get these very time I go to the mexican grill in layton ut restaurant.

Mexican Breakfast Burritos

Prep Time: 5 Minutes

Cook Time: 20 Minutes

Serves: 2



  • 1/2 Lb Chorizo, fresh from the market is better then store bought (less oil)
  • 1 Russet Potato, diced
  • 1/2 White Onion, diced
  • 1 Egg
  • 2 Flour Tortillas
  • Few Sprigs of Cilantro
  • Dry thyme, parsley, garlic salt seasoning
  • Cumin
  • Salt and Pepper

**For vegetarian option, use soyrizo instead. I usually use soyrizo and it tastes just as good!


1. Dice up the potatoes into really small pieces. They take a while to cook if they’re bigger and won’t fit as well in the burrito.


2. Cut the chorizo tube or squeeze into the pan. No oil is necessary, it produces it’s own. Cook until almost done and put aside.


3. Put the potatoes into the pan with the chorizo oil. Season your potatoes with any herbs you like. I used a parsley, thyme, oregano and garlic salt seasoning. Sprinkle light cumin, salt and pepper to taste.

4. Cook for about 10 minutes covered until potatoes are soft to bite.


5. While potatoes are cooking, dice up the onion and cut the cilantro for garnish. Use an even amount of both ingredients.


6. When the potatoes are done, throw the chorizo back in. Try it and see if it needs more seasoning.


7. Crack the egg in and mix everything until the egg is cooked.


8. While the egg is cooking, heat up your tortilla on the tortilla griddle.


Pour on your favorite hot sauce, sprinkle the cilantro&onion and wrap your burrito up!

My favorite add-ons: avocados, mushrooms or tomatoes.

Do you like a lot of toppings on your burgers? What about sweet or savory breakfasts?