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Vegetarian Spanish-style Lentil and Fake Chorizo Soup with Kale

Vegetarian Spanish-style Lentil and Chorizo Soup with Kale

We are big fans of Cooks Illustrated, so after reading about their meatful version of this recipe in their latest edition… we decided to make a vegetarian version.
Here is a link to the original recipe: Hearty Spanish-style Lentil and Chorizo Soup with Kale (subscription required).
 
Vegetarian Spanish-style Lentil and Fake Chorizo Soup with Kale
 
Prep time
Cook time
Total time
 
We're big fans of Cooks Illustrated, so after reading about their meatful version of this dish in their latest edition... we decided to make a vegetarian version (wait, this might actually be vegan)
Author:
Recipe type: Main
Cuisine: Vegetarian
Serves: 6
Ingredients
  • 1¼ pounds pre-cooked lentils
  • Salt and pepper
  • 1 large onion
  • 5 tablespoons extra-virgin olive oil
  • 12 ounces soy-based Chorizo
  • 3 carrots, peeled and cut into ¼-inch pieces
  • 3 tablespoons minced fresh parsley
  • 8 cups water, plus extra as needed
  • 3 tablespoons red wine vinegar, plus extra for seasoning
  • 2 bay leaves
  • ⅛ teaspoon ground cloves
  • 12 ounces kale and/or chard, stemmed and cut into ½-inch pieces
  • 2 tablespoons paprika
  • 3 garlic cloves, minced
  • 1 tablespoon all-purpose flour
Instructions
  1. Finely chop three-quarters of onion (you should have about 1 cup) and grate remaining quarter (you should have about 3 tablespoons). Heat 2 tablespoons oil in Dutch oven over low heat. Add chopped onion, carrots, 1 tablespoon parsley, and 1 teaspoon salt. Cover and cook, stirring occasionally, until vegetables are very soft but not brown, 25 to 30 minutes. If vegetables begin to brown, add 1 tablespoon water to pot.
  2. Add red wine vinegar to vegetables; increase heat to medium-high; and cook, stirring frequently, until vinegar starts to evaporate, 3 to 4 minutes. Add 8 cups water, lentils, chorizo, bay leaves, kale and cloves; bring to simmer. Reduce heat to low, and cook uncovered for 15 minutes.
  3. Heat remaining 3 tablespoons oil in small saucepan over medium heat until shimmering. Add paprika, grated onion, garlic, and ½ teaspoon pepper; cook, stirring constantly, until fragrant, 2 minutes. Add flour and cook, stirring constantly, 1 minute longer.
  4. Remove chorizo and bay leaves from lentils. Stir paprika mixture into lentils and continue to cook until flavors have blended and soup has thickened, 10 to 15 minutes. Season with salt, pepper, and up to 2 teaspoons red wine vinegar to taste, and serve.
Notes
For Soy Chorizo we used Trader Joe’s brand.
For Pre-cooked Lentils we used Melissa’s, that we bought a big box of from Costco.
To speed things up, once you've got the onion and carrots cooking, you can do the rest of your prep work

February 25, 2013 This post was written by Categories: Cooking Tagged with:
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