Chorizo Lentil Soup
It’s been a while since I posted! But now that we’re back in Spain, I hope to keep up with this blog better than I have been the past couple of months. Today I want to share Chorizo Lentil Soup. Chorizo and lentils are staples of the Galician diet, and are really cheap for us here. The chorizo gives the soup a smoky flavor, and the lentils provide a healthy base. We think this dish is delicious served with a crusty loaf of bread and some mild cheese.
| Spanish Chorizo Lentil Soup |
Recipe type: Soup
Author:
Prep time: 20 mins
Cook time: 1 hour
Total time: 1 hour 20 mins
Serves: 4
Ingredients
- 1 tablespoons olive oil
- 3 – 4 links chorizo, casings removed and sliced into bite-size pieces (you can also substitute your favorite sausage or kielbasa)
- 1 onion, diced
- 3 cloves garlic, minced or pressed through a garlic press
- 6 carrots, peeled and diced
- 2 large potatoes, peeled and diced
- 1/2 cup white wine
- 4 – 6 cups chicken broth
- 1 cup tomato puree
- 1 cup frozen, fresh, or canned peas (optional)
- 1 15-oz. can or jar of lentils, lentils drained and rinsed under cold water (you can use more or less depending on your love for lentils)
- 1 bay leaf
- 1 teaspoon oregano
- 3 leaves fresh basil, or 1 teaspoon dried basil
- 1 teaspoon ground paprika
- 1 teaspoon ground cumin
- Salt and pepper
Instructions
- Heat olive oil in stockpot. Add chorizo and brown. Drain chorizo in a colander (run hot water in the sink and wash down the chorizo fat), or on a plate with paper towels, and set aside.
- Wipe out pot with a couple of paper towels to get rid of most of the fat, leaving a couple of teaspoons’ worth. Add onions, garlic, and carrots, and sautée until softened, about 3 minutes.
- Add the white wine and simmer for a minute or two.
- Add the chicken broth and bring to a boil. Add the tomato puree, potatoes, cooked chorizo, peas if you’re using them, lentils, and the spices and bring to another boil.
- Cover the pot, lower the heat, and simmer until the carrots and potatoes are soft, about 20 minutes. Skim off the excess fat that floats to the top with a spoon. At this point the soup can be served, but for better flavor simmer it longer, another 30 minutes to an hour.
- Serve with crusty bread and cheese.
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