Friday, January 15, 2016

Red Lentil Soup with Chorizo and Kale

Red lentils cook quickly, a blessing when you are in a bit of a hurry.

Olive oil
4-6 cloves garlic, minced
1 medium onion, finely chopped
2 tsp paprika
1 tsp salt, plus more to taste
1 1/2 cups dry red lentils
3 cups water or chicken stock
1 lb chorizo, casings removed
3 cups chopped kale
2 Tbsp dry sherry
Freshly ground black pepper to taste

Heat a little olive oil in a soup pot. Add the garlic and onion and saute for 2-3 minutes. Add paprika, salt, and lentils. Cover with water or stock. Bring to a boil, then reduce heat and simmer until lentils are tender, 5-10 minutes.

While the lentils simmer, cook the sausage in a frying pan until nicely browned and cooked through. Break it up into crumbles as you go.

When the lentils are tender, add the chorizo and kale to the pot along with the sherry. Simmer until the kale is tender, about 5 minutes. Add pepper and salt to taste.

Serves about 4.

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