Spanish lentil soup to soothe the soul

March… the month of make it or break it! I’ve personally had it with winter. I generally get through the winter without complaining too much but for some reason this year seems to be rougher. Not enough sun, not enough warmth, too much gloom… I’ve been cooking meals that reassure me, that make me feel like there is hope! This recipe is a classic in my house. It gets tweaked a tiny bit from time to time, however I’m sure it remains true to my grandmother’s original recipe! If you can find a true, good chorizo, you’re set. I love that this recipe is from my spanish roots and yet all the ingredients are local. The only imported product is the smoked paprika! The soup is perfectly paired with a creamy goat cheese and a crusty country bread. It’s hearty, tasty, and comforting!!!

 

Recipe

1 cup lentils

1 medium chorizo, sliced

2 cups chicken broth (or water)

1 medium carrot, sliced

1 tomato, crushed

1 large shallot, diced

2 cloves garlic, minced

1 1/2 teaspoon smoked paprika

1 tablespoon olive oil

Salt & pepper to taste

Instructions

Heat oilve oil on medium heat in saucepan, add shallots until soft and translucent. Add garlic and stir. Add tomatoes, carrots and paprika and cook for 1 minute. Add chorizo and lentils and stir to mix. Add broth and simmer on low for +/- 30 minutes or until lentils are just soft under tooth. Can be frozen up to 4 months. makes 2 large portions. Enjoy!

 

 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s