Spanish Style Lentil and Chorizo Soup

Name: Spanish Style Lentil and Chorizo Soup
Yield: 6 servings
Ingredients: 2 1/4 cups lentils (green, picked over and rinsed); salt and pepper (); 1 large onion; 1 1/2 lobs Chorizo sausage (pricked with fork several times); 3 carrots (peeled and cut into 1/4 inch pieces); 3 Tbsp fresh parsley (minced); 3 Tbsp sherry vinegar (plus extra for seasoning); 7 cups water (extra as needed); 2 bay leaves; 1/8 tsp ground cloves; 2 Tbsp sweet smoked paprika (); 1 Tbsp flour

ladysherwood

Serves 6

it's a soup. Can be made up to 3 days in advance.

ᔥ Originally from America's Test Kitchen

Ingredients

2 ¼ cups lentils (green, picked over and rinsed)
salt and pepper ()
1 large onion
1 ½ lobs Chorizo sausage (pricked with fork several times)
3 carrots (peeled and cut into ¼ inch pieces)
3 tbsps fresh parsley (minced)
3 tbsps sherry vinegar (plus extra for seasoning)
7 cups water (extra as needed)
2 bay leaves
⅛ tsp ground cloves
2 tbsps sweet smoked paprika ()
1 tbsp flour

Instructions

Keep screen awake

1
Place lentils and 2 tsp salt in heatproof container. Cover with 4 cups boiling water and let soak for . Drain well.
2
Meanwhile, finely chop 3/4 onion and grate remaining quarter. Heat 2 Tbsp oil in Dutch oven over med heat until shimmering. Add chorizo and cook until browned on all sides, . Transfer chorizo to large plate. Reduce heat to low and add chopped onion, carrots, 1 Tbsp parsley, and 1 tsp salt. Cover and cook, stirring occasionally, until vegetables are very soft but not brown, . If veggies begin to brown, add 1 Tbsp water to pot.
3
Add lentils and sherry vinegar to vegetables; increase heat to med-high; and cook, stirring frequently, unitl vinegar starts to evaporate, . Add 7 cups of water, chorizo, bay leaves, and cloves; bring to simmer. Reduce heat to low, cover and cook unitl lentils are tender, about .
4
Heat remaining 3 Tbsp oil in a small saucepan over med heat until shimmering. Add paprika, grated onion, garlic and 1/2 tsp pepper; cook, stirring constantly, until fragrant, . Add flour and cook, stirring constantly, longer. Remove chorizo and bay leaves from lentils. Stir paprika mixture into lentils and continue to cook until flavors have blended and soup has thickened, about . 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 Tbsp parsley and heat through, about . Season with salt and pepper, and up to 2 tsp sherry vinegar to taste, and serve.

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