Description
A hearty, one-pot soup featuring smoky Spanish chorizo and earthy brown lentils. Balanced with fresh spinach and a bright touch of lemon.
Ingredients
Scale
- 1/2 lb Spanish chorizo, diced
- 1 cup brown lentils, rinsed
- 1 medium onion, diced
- 2 carrots, diced
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 6 cups vegetable or chicken broth
- 1 tsp smoked paprika
- 2 cups fresh baby spinach
- 1 tbsp lemon juice
- Salt and black pepper to taste
- 1 tbsp olive oil
Instructions
- Heat olive oil in a large pot over medium heat. Add diced chorizo and sauté until the fat renders and the meat is browned.
- Add the diced onion and carrots to the pot. Cook for 5-7 minutes until the vegetables have softened.
- Stir in the minced garlic and smoked paprika. Cook for 1 minute until fragrant, ensuring the paprika does not burn.
- Pour in the diced tomatoes (with juice) and broth. Stir in the rinsed lentils.
- Bring the soup to a boil, then reduce heat to low. Cover and simmer for 25-30 minutes or until lentils are tender.
- Stir in the fresh baby spinach and cook for 2 minutes until wilted.
- Remove from heat and stir in the lemon juice. Season with salt and pepper to taste before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Simmering
- Cuisine: Spanish-inspired