Remember how I told you all that I LOVED lentils?! Well I did... here!
Moving on.... I'm going to share the 2nd recipe we made for the Gluten-Free week...... Spanish Lentil and Chorizo Soup. I actually really loved this lentil soup recipe. Gilbert wasn't as sold on it. My suspicion is because it tastes so much of lentil..... but who knows maybe I'm just weird!
If anyone tries it, let me know how you liked it!
Ingredients:
1 lb (2 1/4 cups) Lentils, picked over and rinsed. (I used French Green Lentils)
Salt and Pepper
1 large Onion
5 tbs Extra-Virgin Olive Oil
1 1/2 lbs Spanish-Style Chorizo Sausage, pricked with fork several times
3 Carrots, peeled and cut into 1/4-inch pieces
3 tbs Fresh Parsley, minced
7 cups Water, plus extra as needed
3 tbs Sherry Vinegar (Cooks Ills. says to use Red Wine Vinegar as a substitute)
2 Bay Leaves
1/8 tsp Ground Cloves
2 tbs Sweet Smoked Paprika
3 Garlic Cloves, minced
1 tbs All-Purpose Flour (I used 1/2 tbs Corn Starch instead)
Directions:
1) Place Lentils and 2 tsp salt in heatproof container. Cover with 4 cups boiling water and let soak for 30 minutes. Drain well.
2) Meanwhile, finely chop three-quarters of onion (you should have about 1 cup) and grate remaining quarter (you should have about 3 tbs). Heat 2 tbs oil in Dutch Oven over medium-high heat intil shimmering. Add chorizo and cook until browned on all sides, 6-8 minutes. Transfer Chorizo to plate.
3) Reduce heat to low and add chopped onions, carrots, 1 tbs parsley and 1tsp salt. Cover and cook, stirring occasionally, until vegetables are very soft but not brown, 25-30 minutes. If vegetables begin to brown, add 1 tbs water to pot.
4) Add Lentils and sherry vinegar to vegetables; increase heat to medium-high; and cook, stirring frequently, until vinegar starts to evaporate, 3-4 minutes.
5) Add 7 cups water, chorizo, bay leaves and cloves; bring to simmer. Reduce heat to low; cover and cook until Lentils are tender, about 30 minutes.
6) Heat remaining 3 tbs oil in small saucepan over medium heat until shimmering. Add paprika, grated onion, garlic and 1/2 tsp pepper. Cook, stirring constantly, until fragrant, 2 minutes. Add flour and cook, stirring constantly, 1 minute longer.
7) Remove chorizo and bay leaves from Lentils. Stir paprika mixture into Lentils and continue to cook until flavors have blended and soup has thickened, 10-15 minutes.
8) When chorizo is cool enough to handle, cut in half lengthwise, then cut each half into 1/4-inch-thick slices. Return Chorizo to soup along with remaining 2 tbs parsley and heat through, about 1 minute. Season with salt and pepper, and up to 2 tsp sherry vinegar to taste, and serve.
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| Hearty Spanish-Style Lentil and Chorizo Soup |
If anyone tries it, let me know how you liked it!
Ingredients:
1 lb (2 1/4 cups) Lentils, picked over and rinsed. (I used French Green Lentils)
Salt and Pepper
1 large Onion
5 tbs Extra-Virgin Olive Oil
1 1/2 lbs Spanish-Style Chorizo Sausage, pricked with fork several times
3 Carrots, peeled and cut into 1/4-inch pieces
3 tbs Fresh Parsley, minced
7 cups Water, plus extra as needed
3 tbs Sherry Vinegar (Cooks Ills. says to use Red Wine Vinegar as a substitute)
2 Bay Leaves
1/8 tsp Ground Cloves
2 tbs Sweet Smoked Paprika
3 Garlic Cloves, minced
1 tbs All-Purpose Flour (I used 1/2 tbs Corn Starch instead)
Directions:
1) Place Lentils and 2 tsp salt in heatproof container. Cover with 4 cups boiling water and let soak for 30 minutes. Drain well.
2) Meanwhile, finely chop three-quarters of onion (you should have about 1 cup) and grate remaining quarter (you should have about 3 tbs). Heat 2 tbs oil in Dutch Oven over medium-high heat intil shimmering. Add chorizo and cook until browned on all sides, 6-8 minutes. Transfer Chorizo to plate.
3) Reduce heat to low and add chopped onions, carrots, 1 tbs parsley and 1tsp salt. Cover and cook, stirring occasionally, until vegetables are very soft but not brown, 25-30 minutes. If vegetables begin to brown, add 1 tbs water to pot.
4) Add Lentils and sherry vinegar to vegetables; increase heat to medium-high; and cook, stirring frequently, until vinegar starts to evaporate, 3-4 minutes.
5) Add 7 cups water, chorizo, bay leaves and cloves; bring to simmer. Reduce heat to low; cover and cook until Lentils are tender, about 30 minutes.
6) Heat remaining 3 tbs oil in small saucepan over medium heat until shimmering. Add paprika, grated onion, garlic and 1/2 tsp pepper. Cook, stirring constantly, until fragrant, 2 minutes. Add flour and cook, stirring constantly, 1 minute longer.
7) Remove chorizo and bay leaves from Lentils. Stir paprika mixture into Lentils and continue to cook until flavors have blended and soup has thickened, 10-15 minutes.
8) When chorizo is cool enough to handle, cut in half lengthwise, then cut each half into 1/4-inch-thick slices. Return Chorizo to soup along with remaining 2 tbs parsley and heat through, about 1 minute. Season with salt and pepper, and up to 2 tsp sherry vinegar to taste, and serve.
It looks SERIOUSLY hearty.
ReplyDeleteHaha it really is! I've also been eyeing these intriguing lentil recipes from pinchofyum, http://pinchofyum.com/favorite-lentil-recipes
DeleteI love lentils and hearty soups/stews, so this is totally my type of meal. Looks and sounds SO delicious!
ReplyDeleteThis stew sounds amazing! I LOVE lentils :). I am thinking that this would be great made with vegetarian soyrizo in place of the chorizo.
ReplyDeleteThat sounds intriguing, maybe I can trick Gilbert into eating something like that.
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