Red Lentil Soup With Kale And Chorizo Food

RED LENTIL SOUP WITH KALE AND CHORIZO

Steps:

• In a large heavy-bottomed pot set over medium-low heat, warm the oil. Add the onion and garlic and cook, stirring occasionally, until translucent and softened, 6 to 8 minutes.
• Increase the heat to medium, add the chorizo, and cook, breaking the meat up with a wooden spoon, until it's no longer pink, 2 to 3 minutes. Toss in the sweet potato and cook, stirring frequently, for another 2 to 3 minutes.
• Stir in the chicken broth and water. Bring to a simmer and cook until the potatoes begin to soften, about 10 minutes. Stir in the kale and the lentils and cook until the lentils are just tender but not mushy, 10 to 15 minutes more. Stir in the vinegar and season with salt and pepper to taste.

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.

RED LENTIL & CHORIZO SOUP

Steps:

• Heat the oil in a large pan. Add the chorizo and cook until crisp and it has released its oils. Remove with a slotted spoon into a bowl, leaving the fat in the pan. Fry the onion, carrots and cumin seeds for 10 mins until soft and glistening, then add the garlic and fry for 1 min more. Scatter over the paprika and sugar, cook for 1 min, then splash in the vinegar. Simmer for a moment, then stir in the lentils, and pour over the tomatoes and chicken stock.
• Give it a good stir, then simmer for 30 mins or until the lentils are tender. Blitz with a hand blender until smooth-ish but still chunky. Can be made several days ahead or frozen for 6 months at this point. Serve in bowls, drizzled with yogurt and olive oil, scattered with the chorizo and a sprinkling of paprika.

RED LENTIL AND CHORIZO SOUP

Steps:

• In a 5-quart soup pot, bring broth, water, lentils, onion, garlic, cumin, and cayenne pepper to a boil; reduce heat to low, cover, and simmer 25 minutes.
• Meanwhile, heat oil in a large skillet over medium heat. Add chorizo or sausage links and cook 12 to 15 minutes, or until fully cooked. When cool enough to handle, cut chorizo into slices. Add to soup, along with spinach, and cook 3 to 4 minutes longer, until spinach is wilted.

LENTIL AND CHORIZO SOUP

Steps:

• Toast the chiles in a dry, cast iron skillet over medium-high heat until brown all over; they will soften, bubble and release their aroma .Place the chiles in a saucepan with the water. Bring to a boil, reduce to a simmer and cook 5 minutes, or until soft. Transfer the chiles with their water to a blender or food processor and puree until smooth. Reserve.
• Fry the bacon in large heavy stockpot over medium-high heat, about 4 minutes. Stir in the chorizo and saute 3 minutes longer, or until browned. Spoon out excess fat. Add the onions and cook, stirring occasionally, until golden. Then stir in the garlic and cook for a few minutes to release its aroma. Add the lentils and reserved chile puree and saute an additional minute.
• Pour in the stock or water. Bring to a boil, reduce to a simmer and cook 10 minutes, occasionally skimming and removing the fat from the top. Stir in the carrots, celery, salt and pepper. Cook over medium-low heat, covered, for about 40 minutes, skimming and discarding the fat from the top. Sprinkle with the chopped parsley and cilantro and serve hot, with the lime wedges if desired.

KALE & CHORIZO SOUP

Steps:

• Dice the onion and finely chop the garlic.
• Wash the kale and remove the stems.
• Peel and dice the potatoes.
• Thickly slice the sausage.
• Heat the oil and cook the onion and sausage over a low heat for about 20 minutes until soft.
• Stir in the garlic and potatoes and cook for a further 10 minutes.
• Add the kale leaves and cover with the stock.
• Simmer for 30 minutes adding more stock to keep everything covered.
• Season to taste and serve with crusty bread.