Description
A rich and smoky Spanish-inspired soup combining hearty brown lentils with piquant cured chorizo for a deeply satisfying meal.
Ingredients
Scale
- 1/2 lb Spanish Chorizo, sliced into rounds
- 1.5 cups brown lentils, rinsed
- 1 medium yellow onion, diced
- 2 carrots, diced
- 4 cloves garlic, minced
- 1 can (14.5 oz) crushed tomatoes
- 6 cups vegetable broth
- 1 tsp smoked paprika
- 2 cups fresh baby spinach
- 1 tbsp lemon juice
- Salt and black pepper to taste
Instructions
- Sear the sliced chorizo in a large pot over medium heat for 5-7 minutes until browned and oil is released.
- Add diced onions and carrots to the pot; sauté for 6 minutes until softened.
- Stir in minced garlic and smoked paprika, cooking for 1 minute until fragrant.
- Pour in crushed tomatoes and vegetable broth, scraping the bottom of the pot to deglaze.
- Add rinsed brown lentils and bring to a boil, then reduce to a simmer.
- Cover and simmer for 25-30 minutes until lentils are tender.
- Stir in fresh spinach until wilted, then remove from heat.
- Stir in lemon juice and season with salt and pepper before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Spanish