Spicy Chorizo And Red Lentil Soup With Kale Recipes

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SPICY LENTIL AND CHORIZO SOUP WITH KALE



Spicy Lentil and Chorizo Soup with Kale image

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

1 lb Dried Lentils, rinsed and drained
8 oz Ground Chorizo
1 T Extra Virgin Olive Oil
1 med Vidalia Onion, diced
3 med Carrots, diced
3 med Celery Stalks, diced
2 cloves Garlic, minced
Salt & Pepper, to taste
2 T White Vinegar
1 15oz can Diced Tomatoes
7 cups Chicken Broth
1 Bay Leaf
2 tsp Smoked Paprika
4 cups Kale, chopped

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

SPICY CHORIZO AND RED LENTIL SOUP WITH KALE



Spicy Chorizo and Red Lentil Soup with Kale image

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

4 links fresh (uncured) Mexican-style chorizo, casings removed (1 pound)
2 tightly packed cups chopped kale
1 medium onion, chopped
2 medium carrots, peeled and sliced into 1/4-inch rounds
2 stalks celery, sliced 1/4-inch thick
2 garlic cloves, minced
1/2 teaspoon kosher salt, more to taste
1/4 teaspoon ground black pepper
2 quarts low-sodium chicken broth
1 14.5-ounce can diced tomatoes, with juice
1 cup red lentils
Crusty bread, for serving

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

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