so this is not for passover…well, it could be i guess, if you ate lentils. some people do, i did last year, don’t tell anyone, i misunderstood.
you would think i had no religious background what so ever. i went to hebrew school, but let’s be honest, i was not the best student, can you tell…anyway, please don’t tell my mom. wait…she actually reads this on occasion…she must be so proud. hi mom, sorry.
so anyway, my laura made something like this the other day…she’s amazing…have i mentioned laura before? my crush…my foodie crush. me and my boy love her. she’s like totally awesome. so yeah, she made this and i was all like O M G i need to make that (that’s omg but really i never say OMG but here, cause i can, cause i’m just like weird like that).
so i made it…
and then tweaked it, cause i do that.
chorizo is the bomb. that’s all im sayin’
green lentil soup with chorizo adapted from laura calder
- 2 tbl canola oil
- 1 onion chopped
- 2 carrots chopped
- 2 cloves garlic chopped
- 1 cup of green puy lentils
- 1 bay leaf
- 3 sprigs of parsley
- 4 cups + 1 cup of chicken stock
- 2 links of chorizo chopped into small bites
- the choizo oil (optional)
- salt and pepper to taste
- in a dutch oven sauté with 1 tbl of oil: onion, garlic and carrots till soft. about 5-8 minutes. season with a pinch of salt and pepper. toss in the lentils and mix. cook one minute.
- add 4 cups of stock. mix. add bay leaf. then add a bouquet garni (i just literally wrap the herbs together) of parsley and dill.
- simmer soup for an hour or until lentils are soft.
- while the soup is cooking, to a frying pan, add 1 tbl canola oil. heat up and add diced chorizo. cook for about 4 minutes tossing every so often. set chorizo to the side and reserve oil.
- after an hour, take the bouquet garni and bay leaf out of the soup. blend (an immersion blender would work but puy lentils are a little tougher then your average brown lentil). add blended soup back to the pot with a cup of stock and mix. add chopped and cooked chorizo.
- simmer for another 5 minutes and served topped with chorizo oil.