Spanish-Style Lentil Soup with Chorizo
, Serves 6
A hearty Dutch-oven lentil soup built on crisped chorizo, smoked paprika and tomato paste, brightened with sherry vinegar.
| 30 ml extra virgin olive oil | Crisp chorizo 4-5 min, set aside | Soften onion, celery, carrot 6-8 min | Add garlic, cook 1 min | Cook paste & spices 2 min | Add wine, reduce by half 1-2 min | Boil, then simmer 35-40 min | Add chorizo & peppers, simmer 10 min | Remove bay leaf, stir in vinegar & parsley |
| 225 g dry-cured Spanish-style chorizo, sliced into thin half-moons | ||||||||
| 210 g finely diced yellow onion (about 1 medium) | ||||||||
| 95 g finely diced celery (about 2 stalks) | ||||||||
| 65 g peeled, finely diced carrot (about 1 small) | ||||||||
| 4 garlic cloves, minced | ||||||||
| 2 tablespoons tomato paste | ||||||||
| 1 teaspoon smoked paprika | ||||||||
| 1/2 teaspoon crushed red pepper flakes | ||||||||
| 120 ml dry white wine | ||||||||
| 1.9 L low-sodium chicken broth, plus more as needed | ||||||||
| 250 g uncooked brown lentils, rinsed and drained | ||||||||
| 1 bay leaf | ||||||||
| 1½ teaspoons kosher salt, plus more to taste | ||||||||
| 1 teaspoon freshly ground black pepper | ||||||||
| 1 (12-oz / 340 g) jar roasted red bell peppers, drained and finely diced | ||||||||
| 1 tablespoon sherry vinegar, plus more to taste | ||||||||
| 15 g finely chopped fresh parsley |
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