Lentil Soup with Chorizo
Lisa K. Anderson
ingredients
- 1 pound French green Lentils
- 1/4 cup olive oil
- 1 large yellow onion chopped
- 4 cups chopped leeks (about 3)
- 1 to 2 large garlic cloves crushed or minced
- 1 tablespoon salt
- 1 1/2 teaspoons freshly ground black pepper
- 1 tablespoon minced fresh thyme leaves
- 1 tablespoon ground cumin
- 3 cups medium diced celery (8 stalks)
- 3 cups medium diced carrots (4 to 6 carrots)
- 2 1/2 quarts (10 cups) chicken stock
- 1 6 ounce can tomato paste
- 1 pound smoked Chorizo, sliced
- 2 tablespoons red wine
- Freshly grated Parmesan, for serving
directions
- 1
In a large bowl, cover the lentils with boiling water. Let sit at least 15 minutes while you prepare the other ingredients.
- 2
In a large stockpot over medium heat, heat the olive oil. Saute the onions, leeks, garlic, salt, pepper, thyme and cumin for 20 minutes, or until the vegetables are translucent and tender. Add the celery and carrots and saute for another 10 minutes. Add the chicken stock, tomato paste, Chorizo and drained lentils, cover and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, or until the lentils are cooked through and are tender.
- 3
Taste and adjust the seasonings. Add the red wine. Serve with freshly grated Parmesan.
Source: Lisa K. Anderson
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