Ingredients: |
Ingredients: 1 lb. French green lentils (recommended: du Puy)
¼ cup olive oil, plus extra for serving
4 cups diced sweet onions (3 large)
4 cups chopped leeks, white and light green parts only (2 leeks)
1 tablespoon minced garlic (2 large cloves)
1 tablespoon kosher salt
1 ½ teaspoons freshly ground black pepper
1 tablespoon minced fresh thyme leaves
1 teaspoon ground cumin
3 cups medium diced celery (8 stalks)
3 cups medium diced carrots (4 to 6 carrots)
2 diced yellow or orange bell peppers
3 quarts Homemade Chicken Stock or canned broth
¼ cup tomato paste
1 lb.panish chorizo cut in 1/2 lengthwise and sliced 1/3-inch thick
2 tablespoons dry red wine or red wine vinegar
Freshly grated Parmesano Reggiano, for serving
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Directions: |
Directions:In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.
In a large stockpot over medium heat, heat the olive oil and 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, 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 tender.
Check the seasonings. Add the chorizo and red wine and simmer until the chorizo is hot.
Serve drizzled with olive oil and sprinkled with grated Parmesan. |
Personal
Notes: |
Personal
Notes: Spanish Chorizo is a solid, smoked sausage, different from Mexican Chorizo. It can be hard to find and a bit pricey. I substituted Linguisa instead, which can be found at Sam's Club or any grocery store and is very reasonably priced.
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This recipe for Lentil Sausage Soup is from