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–+ servings

Spanish Style Lentil Soup with Chorizo

creamy lentil soup with spanish chorizo
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Prep Time 15 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours
Course Lunch, Main Course, Soup
Servings 8 servings

Ingredients
  

  • 1 lb lentils (preferably green) rinsed and picked over
  • salt and pepper to taste
  • 1 large onion
  • 5 tbsp olive oil
  • 1 1/2 lbs spanish style chorizo casing removed and diced into 1/2 inch pieces
  • 3 carrots diced
  • 3 celery ribs diced
  • 3 tbsp fresh parsley minced
  • 7 cups water
  • 3 tbsp sherry vinegar plus more for serving
  • 2 bay leaves
  • 1/8 tsp ground cloves
  • 2 tbsp smoked paprika
  • 4 garlic cloves minced
  • 1 tbsp AP flour

Instructions
 

  • Place the lentils and 2 tbsp of salt in a heatproof bowl. Cover with 4 cups of boiling water and let sit for 30 minutes.
  • Chop the celery and carrot, and garlic. Chop 3/4 of the onion and then finely dice the other 1/4 and keep it separate for later. Heat a dutch oven or soup pot over medium heat and add your peeled and diced chorizo. Cook the chorizo, stirring frequently until it renders some of it's fat and gets a bit crispy, 5 minutes or so. Remove with a strainer and drain on paper towels.
  • Reduce heat to low and add 2 tbsp olive oil to the chorizo fat and add the chopped vegetables, 1 tbsp parsley, and a tsp of salt (reserve your chopped garlic and finely chopped onion for later). Still occasionally and cook until the vegetables are soft, about 10 minutes.
  • Add the lentils and sherry vinegar. Increase the heat to medium high and cook, stirring frequently until the vinegar starts to evaporate, about 3-4 minutes.
  • Add 7 cups of water, the chorizo, bay leaves, and cloves. Bring to a boil and reduce heat to a simmer. Cover and cook until lentils are tender, about 30 min.
  • Heat the other 3 tbsp oil in a sauce pan over medium until hot. Add the paprika, garlic, finely chopped onion and 1/2 tsp pepper. Cook until fragrant, about 2 minutes. Add the flour and cook, stirring constantly for another minute. Stir this mixture into the lentils and cook for another 10-15 minutes. Season with salt, pepper, remaining chopped parsley and extra sherry vinegar as desired.
Keyword Lunch, Main Dish, Soup
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