Best Spicy Chorizo And Red Lentil Soup With Kale Recipes

LENTIL SOUP WITH CHORIZO

Steps:

• Place the tomatoes and garlic in a blender with a cup of the broth. Mix until smooth and set aside.
• In a large pot, cook the chorizo over medium heat until well browned. (It will release some fat) About 8 minutes. Remove some of the excess fat from the pot leaving just one tablespoon.
• Add the carrots and onion; cook for about 5 minutes until soft.
• Stir in the tomato-garlic sauce and cook for about 8 more minutes.
• Now, is time to add the lentils, broth and water. Bring to a boil for a couple of minutes and then reduce the heat to a simmer. Add the thyme and bay leave. Simmer for about 40 minutes or until lentils are tender.

SPICY LENTIL AND CHORIZO SOUP WITH KALE

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.

SPICY CHORIZO AND RED LENTIL SOUP WITH KALE

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.