SPICY LENTIL AND CHORIZO SOUP WITH KALE
A spicy and hearty soup that will warm you from the inside out! Super easy and quick to make and even better the next day!
Provided by Jenn
Categories Dinner
Number Of Ingredients 14
Steps:
- Place the rinsed and drained lentils in a large heatproof bowl and cover with boiling water. Let sit for about 30 minutes.
- While the beans are softening, in a large Dutch Oven or soup pot, brown the chorizo then remove and set aside.
- In the same pot, add the olive oil and heat on medium. Once heated, add the onions, carrots, celery and garlic. Let soften for about 6 minutes, stirring every few minutes so the garlic doesn't burn. Season with salt & pepper.
- Drain the hot water from the beans. Raise the heat on the pot to med/high. Now add the beans and vinegar to the pot and let simmer until the vinegar cooks off. This will take about 2-3 minutes.
- To the pot, add the chorizo, tomatoes (including juice), chicken broth, bay leaf, smoked paprika. Cover the pot with lid leaving some venting, then simmer on med/low for about 30 minutes. Stirring occasionally.
- After 30 minutes, add the kale and stir.
- Remove from heat and enjoy right away or save for later! This makes a great make-ahead meal and is delicious on its own or served with warm bread.
Nutrition Facts : ServingSize 1 grams, UnsaturatedFat 0 grams unsaturated fat
RED LENTIL SOUP WITH KALE AND CHORIZO
This red lentil soup with kale and chorizo includes inexpensive, everyday ingredients like sweet potatoes and lentils. A hearty and satisfying winter dinner and also, because it reheats beautifully, a take-to-work lunch.
Provided by Samantha Seneviratne
Categories Mains
Time 50m
Number Of Ingredients 12
Steps:
- In a large heavy-bottomed pot set over medium-low heat, warm the oil. Add the onion and garlic and cook, stirring occasionally, until translucent and softened, 6 to 8 minutes.
- Increase the heat to medium, add the chorizo, and cook, breaking the meat up with a wooden spoon, until it's no longer pink, 2 to 3 minutes. Toss in the sweet potato and cook, stirring frequently, for another 2 to 3 minutes.
- Stir in the chicken broth and water. Bring to a simmer and cook until the potatoes begin to soften, about 10 minutes. Stir in the kale and the lentils and cook until the lentils are just tender but not mushy, 10 to 15 minutes more. Stir in the vinegar and season with salt and pepper to taste.
Nutrition Facts : ServingSize 1 bowl, Calories 341 kcal, Carbohydrate 29 g, Protein 21 g, Fat 17 g, SaturatedFat 6 g, Cholesterol 40 mg, Sodium 935 mg, Fiber 10 g, Sugar 1 g, UnsaturatedFat 7 g
SPICY CHORIZO AND RED LENTIL SOUP WITH KALE
This recipe, adapted from "The Alaska from Scratch" Cookbook," by Maya Wilson, transforms a brothy lentil soup into a spicy, warming main dish with the addition of fresh Mexican-style chorizo and chopped kale. This simple winter dinner also features carrots, which grow unusually sweet in Alaska's summer light and temperatures, and are a root-cellar staple. Sweet or spicy Italian sausage works well as a substitute for the chorizo.
Provided by Julia O'Malley
Categories easy, soups and stews, main course
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Set a large pot or Dutch oven over medium-high heat. Add the chorizo and cook, breaking the sausage into small pieces and stirring occasionally, until the chorizo is browned, about 8 minutes.
- Add the kale, onion, carrots, celery and garlic and cook, stirring occasionally, until the vegetables are just starting to become tender, about 5 minutes. You should hear a steady sizzle from the pot; adjust the heat as needed. Season with salt and pepper.
- Add the chicken broth, tomatoes and lentils, and bring to a boil. Reduce the heat to low, cover and gently simmer, stirring occasionally, for 20 minutes, or until the lentils are soft.
- When ready to serve, taste and adjust the seasonings. Serve hot with crusty bread. Leftovers can be refrigerated in an airtight container for up to 7 days.
Nutrition Facts : @context http, Calories 406, UnsaturatedFat 14 grams, Carbohydrate 25 grams, Fat 24 grams, Fiber 5 grams, Protein 25 grams, SaturatedFat 9 grams, Sodium 917 milligrams, Sugar 4 grams
RED LENTIL & CHORIZO SOUP
Sweet smoked paprika and cumin flavour this rustic blend topped with spicy Spanish sausage
Provided by Barney Desmazery
Categories Lunch, Main course
Time 1h
Number Of Ingredients 13
Steps:
- Heat the oil in a large pan. Add the chorizo and cook until crisp and it has released its oils. Remove with a slotted spoon into a bowl, leaving the fat in the pan. Fry the onion, carrots and cumin seeds for 10 mins until soft and glistening, then add the garlic and fry for 1 min more. Scatter over the paprika and sugar, cook for 1 min, then splash in the vinegar. Simmer for a moment, then stir in the lentils, and pour over the tomatoes and chicken stock.
- Give it a good stir, then simmer for 30 mins or until the lentils are tender. Blitz with a hand blender until smooth-ish but still chunky. Can be made several days ahead or frozen for 6 months at this point. Serve in bowls, drizzled with yogurt and olive oil, scattered with the chorizo and a sprinkling of paprika.
Nutrition Facts : Calories 260 calories, Fat 13 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 10 grams sugar, Fiber 7 grams fiber, Protein 18 grams protein, Sodium 1.1 milligram of sodium
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