Hearty Spanish-Style Lentil and Chorizo Soup
"To ensure creamy, well-seasoned lentils with intact skins, we soak them in a warm brine for 30 minutes before cooking. For a rich, vegetal flavor, we sweat onion, carrot, and parsley in a covered pot to provide a background taste to the main ingredients: heady smoked paprika, meaty chorizo,… read more..."
INGREDIENTS
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We prefer French green lentils, or lentilles du Puy, for this recipe, but it will work with any type of lentil except red or yellow. Grate the onion on the large holes of a box grater. If Spanish-style chorizo is not available, kielbasa sausage can b
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Ingredients
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1 pound (2 1/4 cups) lentils, picked over and rinsed
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Salt and pepper
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1 large onion
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5 tablespoons extra-virgin olive oil
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1 1/2 pounds Spanish-style chorizo sausage, pricked with fork several times
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3 carrots, peeled and cut into 1/4-inch pieces
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3 tablespoons minced fresh parsley
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7 cups water, plus extra as needed
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3 tablespoons sherry vinegar, plus extra for seasoning
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2 bay leaves
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1/8 teaspoon ground cloves
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2 tablespoons sweet smoked paprika
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3 garlic cloves, minced
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1 tablespoon all-purpose flour
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