During cold winter days, soup is one of the things I like making. This was a new recipe to me and the first time I used chorizo. It was a quick and easy soup to make and was great for leftovers for the rest of the week. I served it with sliced french bread, but would pair nicely with a green salad too.
My son is a big fan of soup and he loved it! I was a little worried with the lentils, but he slurped his bowl down. My daughter on the other hand…not a fan. She picked all the veggies and chorizo out and left the lentils. I should have told her it was something else and she probably would have eaten it. Do you find that your kids are picky over certain foods even if they have never tried them before?
1 onion, finely chopped
2 carrots, halved lengthwise and chopped
2 celery stalks, halved lengthwise and chopped
3 garlic cloves, minced
1 Tbsp tomato paste
1 tsp ground cumin
1 1/4 cups brown lentils, rinsed and picked over
8 cups low-sodium chicken broth
4 oz chorizo (I used ground chorizo)
1/2 Tbsp apple cider vinegar
handful of parsley or cilantro, roughly chopped
salt and pepper to taste
In a large pot or Dutch oven, brown the ground chorizo. Remove the cooked chorizo with a slotted spoon and place in a bowl; reserving the fat to cook the vegetables in.Add the vegetable and saute, stirring often. Once the onions have become soft and translucent, add in the tomato paste and cook for an additional minute.
Add in the cumin and lentils, stir to combine. Pour in the chicken broth and bring to a boil over high heat. Reduce the heat and simmer for about 35 to 40 minutes or until the lentils are tender. Add in the cooked chorizo, vinegar and herbs. Season with salt and pepper if necessary. Serve immediately.
Slightly adapted from Keepers, by Kathy Brennan & Caroline Campion
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