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Diary of a Foodie

Hearty Lentil and Chorizo Soup

Diary of a Foodie: Season One: Cure de Force

Serves10
  • Active Time:20 min
  • Start to Finish:2 hr
Here is an almost effortless soup that will taste even better the day after it's made.
January 2007
  • 1 pound French green lentils (about 2 1/2 cups), picked over and rinsed
  • 10 oz mushrooms, chopped (about 4 cups)
  • 3 medium onions, coarsely chopped
  • 1 cup chopped carrot
  • 1 cup chopped celery
  • 1 (3- to 4-inch) cinnamon stick
  • 1 Turkish or California bay leaf
  • 3 1/2 cups reduced-sodium beef broth (28 fl oz)
  • 2 quarts water
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3 1/2 oz Spanish chorizo (cured spiced pork sausage), casing removed and sausage thinly sliced (1 cup)
  • Simmer all ingredients except chorizo in a 6- to 8-quart heavy pot, partially covered, stirring occasionally, 1 1/2 hours. Discard cinnamon stick and bay leaf, then stir in chorizo and gently simmer 5 minutes to allow flavors to blend.
Cooks' note: Soup can be made 4 days ahead and cooled completely, uncovered, then chilled, covered.
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