Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, lentil, kale and chorizo soup. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
Lentil, Kale and Chorizo Soup is one of the most well liked of recent trending foods on earth. It’s simple, it’s quick, it tastes delicious. It is enjoyed by millions daily. Lentil, Kale and Chorizo Soup is something that I’ve loved my whole life. They’re fine and they look fantastic.
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. Chorizo tomato lentil and kale soup tastes delicious. It's easy to make, made from hardly any ingredients and smells amazing whilst its cooking!
To begin with this recipe, we have to first prepare a few components. You can cook lentil, kale and chorizo soup using 10 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Lentil, Kale and Chorizo Soup:
- Take Sausage, Chorizo
- Take Lentil
- Get Kale
- Take Vegetable Stock
- Get Medium Onion
- Get Carrots
- Prepare Celery
- Take garlic cloves
- Get tomato paste
- Prepare olive oil
Lentils cooked in a rich broth flavored with garlic, onions, chorizo sausage, and smoked paprika are brightened with handfuls of parsley and kale for a Spanish style soup that will warm you up even on the coldest nights. Place a large pot or dutch oven over medium-high heat. Add the lentils, tomatoes, and chicken broth and bring it all to a simmer. Add the fried chorizo and cumin seeds, chopped tomatoes, chicken stock, sea salt and cracked pepper.
Steps to make Lentil, Kale and Chorizo Soup:
- Rinse lentils at least 3 times until water runs clear.
- Brown Chorizo with olive oil.
- Add vegetables and cook until tender.
- Add vegetable stock, tomato paste, and rinsed lentils.
- Simmer for at least 90 mins until lentils are tinder.
- Add chopped kale and cook for another 30 mins.
Add the lentils and brown sugar. Wilt in the kale, and season the kale leaves with a little freshly grated nutmeg. Heat oil in a deep pot over medium high heat. Add garlic, bay leaves, and kale to the pot. Blitz with a hand blender until smooth-ish but still chunky.
So that’s going to wrap it up for this special food lentil, kale and chorizo soup recipe. Thank you very much for your time. I am confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
