Spicy Chorizo and Red Lentil Soup with Kale
This recipe, adapted from “The Alaska from Scratch” Cookbook," by Maya Wilson, transforms a brothy lentil soup into a spicy, warming main dish with the addition of fresh Mexican-style chorizo and chopped kale. This simple winter dinner also features carrots, which grow unusually sweet in Alaska's summer light and temperatures, and are a root-cellar staple. Sweet or spicy Italian sausage works well as a substitute for the chorizo.
- Serves: 6 persons
- 4links fresh (uncured) Mexican-style chorizo, casings removed (1 pound)
- 2tightly packed cups chopped kale
- 1medium onion, chopped
- 2medium carrots, peeled and sliced into 1/4-inch rounds
- 2stalks celery, sliced 1/4-inch thick
- 2garlic cloves, minced
- ½teaspoon kosher salt, more to taste
- ¼teaspoon ground black pepper
- 2quarts low-sodium chicken broth
- 15 ½-ounce can diced tomatoes, with juice
- 1cup red lentils
- Crusty bread, for serving
Step 1Set 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 2Add 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 3Add 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 4When 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.