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.
- Total:
- Serves: 6 persons
Ingredients
- 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
Instructions
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.