Dairy-Free Spanish Lentil Soup

Instructions

1. 1Place a large, heavy-bottomed pot or Dutch oven over medium heat (about 175°C/175°C). Add the 2 tablespoons of olive oil.
2. 2Add the about 113 g of diced Spanish chorizo to the pot. Cook, stirring occasionally, for 5-7 minutes, or until the chorizo is browned and crispy. Use a slotted spoon to remove the chorizo from the pot and set it aside on a plate, leaving the rendered fat in the pot.
3. 3Add the 1 medium onion (chopped), 1 medium carrot (chopped), and 1 stalk celery (chopped) to the pot. Cook, stirring occasionally, for 5-7 minutes, or until the vegetables have softened. Add the 3 cloves of minced garlic and cook for 1 minute more, until fragrant.
4. 4Stir in the 1 teaspoon of smoked paprika and the 0.5 teaspoon of dried oregano. Cook for 30 seconds, stirring constantly, until fragrant.
5. 5Add the 1.5 cups of rinsed brown or green lentils, the 6 cups of vegetable broth, and the 1 bay leaf to the pot. Increase the heat to medium-high (204.4°C/200°C) and bring the mixture to a boil.
6. 6Once boiling, reduce the heat to low (93.33°C/95°C), cover the pot, and let it simmer for 30-40 minutes, or until the lentils are tender. Stir occasionally to prevent sticking.
7. 7Remove and discard the 1 bay leaf from the pot. Stir in the reserved about 113 g of cooked chorizo and the 1 tablespoon of sherry vinegar. Taste the soup and season with the 1 teaspoon of salt and 0.5 teaspoon of black pepper as needed.
8. 8Ladle the soup into bowls. Garnish with the 2 tablespoons of chopped fresh parsley and serve immediately.

Related Guides