Spicy Chorizo and Red Lentil Soup with Kale
Published February 20, 2018
Meredith Heuer for The New York Times
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
4 links fresh (uncured) Mexican-style chorizo, casings removed (1 pound)
2 tightly packed cups chopped kale
1 medium onion, chopped
2 medium carrots, peeled and sliced into ¼-inch rounds
2 stalks celery, sliced ¼-inch thick
2 garlic cloves, minced
½ teaspoon kosher salt, more to taste
¼ teaspoon ground black pepper
2 quarts low-sodium chicken broth
1 14.5-ounce can diced tomatoes, with juice
1 cup red lentils
Crusty bread, for serving
Nutritional analysis per serving (6 to 8 servings)
35 grams carbs; 43 milligrams cholesterol; 384 calories; 8 grams monosaturated fat; 3 grams polyunsaturated fat; 6 grams saturated fat; 18 grams fat; 5 grams fiber; 972 milligrams sodium; 21 grams protein; 8 grams sugar
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".
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.
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.
This was a good inspiration recipe. The lentils and chorizo went nicely together. I only had a little chorizo, so I threw in some extra warming spices, paprika, and some herbs. I added some potatoes to make it more hearty too. I agree with the folks who said it needed some extra acid, I had a jar of preserved lemons in my fridge, so I finely diced half of one of those and threw it in. I think this would also be good with some white wine in it. There are so many possibilities, I’m looking forward to making it again.
This is so so good. The comments were really helpful. I cooked the chorizo separately before adding it to the vegetables to make it less fatty. I didn’t add the can of tomatoes—just used 2 tbsp tomato paste. Doubled veggies and aromatics and added cumin, oregano, and smoked paprika. Blended 1/2 cup rentals in broth and added to the soup. Tastes great with a few tortilla chips!
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.