more lentils

What’s that you say?
You loved the last lentil recipe so much that you want another?
OK, I can do that.

Let’s hear it for lentils!

• Lentils are very affordable.
• A one-cup serving of lentils contains just 230 calories.
• Lentils are rich in fiber, protein, and iron.
• Unlike most dried legumes, lentils do not require soaking before cooking and are ready in less than 30 minutes.

You could easily make this a vegetarian soup by using vegetable broth instead of chicken broth (or all water in place of the broth) and by omitting the chorizo – just be sure to spice it up. Add more smoked paprika, plus a 1/4 teaspoon of cayenne or red pepper flakes, and a dash of Sriracha or Tabasco sauce.  (Or see the comment below from my sweet and super smart daughter, Marissa, about soy chorizo)

Lentil-Chorizo Soup

1 cup lentils
4 cups chicken or vegetable broth
1 bay leaf
8 ounces bulk Mexican chorizo (or casing discarded, if present)
1 small onion, peeled and diced
2 cloves garlic, peeled and minced
1 cup dry red wine
32-ounce can diced tomatoes, with juice
1 teaspoon smoked Spanish paprika
Salt and freshly ground black pepper

In a large saucepan, bring the chicken broth and 2 cups of water to a boil, add the lentils and bay leaf and simmer for about 22 to 25 minutes (this time is for green lentils, check the package for the time needed for other colors, it may vary), or until the lentils are tender but still slightly firm, or al dente.

Drain the lentils over a bowl and reserve all of the cooking liquid. Set aside the pot, you will use it again later.

While the lentils are cooking, cook the chorizo in a large skillet until the chorizo is cooked through, about 8 minutes. Remove the chorizo to a paper towel-lined plate and set it aside.

Sauté the onion in the same skillet until the onion is soft and lightly browned, about 8 minutes. Add the garlic and continue to sauté for 2 minutes.

Add the wine to the onions and simmer until just over half of the wine has cooked off.

Transfer the wine-onion mixture to the pot in which the lentils were cooked and add the tomatoes and smoked paprika.

Simmer the tomato mixture until it has thickened slightly, about 10 minutes. Stir in the cooked lentils.

Add as much of the reserved lentil cooking liquid to create the desired thickness. Remove the bay leaf, add the cooked chorizo, and simmer for an additional 2 minutes. Season with salt and pepper to taste.

Serves 6