Spicy Chorizo and Red Lentil Soup with Kale
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4links fresh (uncured) Mexican-style chorizo, casings removed (1 pound)
- 2tightly packed cups chopped kale
- 1medium onion, chopped
- 2medium carrots, peeled and sliced into ¼-inch rounds
- 2stalks celery, sliced ¼-inch thick
- 2garlic cloves, minced
- ½teaspoon kosher salt, more to taste
- ¼teaspoon ground black pepper
- 2quarts low-sodium chicken broth
- 114.5-ounce can diced tomatoes, with juice
- 1cup red lentils
- Crusty bread, for serving
Nutritional analysis per serving (8 servings)
336 calories; 17 grams fat; 5 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 3 grams polyunsaturated fat; 29 grams carbohydrates; 5 grams dietary fiber; 4 grams sugars; 20 grams protein; 701 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
- Step 3
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.
- Step 4
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.
Private Notes
Comments
I used 1 qt stock and 1qt water and it was still very flavorful. Also, there is no reason not to use the whole bunch of kale instead of only two cups. This amount of soup can easily absorb it without it being too "green".
This is a very basic soup that lends itself to many substitutions for ingredients that might not be available. I doubt that I'd ever make this recipe the same way twice. It just begs to be altered with the season or even the time of day. If it's edible, throw it in.
Agree that modifications are desirable: whole kale bunch, 4 carrots, 2 tsp cumin, 1 tsp Mexican oregano, 1 tsp cayenne, tomato paste and lemon juice. HIGHLY recommend the lemon juice--my canned tomatoes were sweet not acidic, and the broth needed a little punch/brightness. If you can't find low-sodium stock, definitely halve the stock and sub water. Next time will add more lentils. Used Whole Foods pork sausage--1 lb. perfect for hearty, but still vegetable-focused soup.
Just made this and loved it. I cooked the chorizo in a skillet and then drained off the fat, adding a couple of tablespoons of olive oil to sauté the vegetables and (drained) chorizo in the stock pot, rather than just using the pork fat. Agree with others that it could have easily tolerated even more veggies and lentils. Topped with a little shredded Monterey Jack and light sour cream in each bowl.
Note to previous comment: use the RAW chorizo that you have to squeeze out if the plastic tube thingy.
I thought it was great as is! Use regular full fat pork chorizo; the savory flavor soaks into the lentils and other veggies and MAKES the broth. I threw in couple of small potatoes that I had to use up. You can throw in whatever!