Lentil Soup with Chorizo (Gluten-Free)

Ingredients

• 1 cup Green Lentils
• about 113 g Chorizo (Spanish, Gluten-Free)
• 1 medium Onion
• 1 large Carrot
• 1 stalk Celery
• 2 cloves Garlic
• 2 tbsp Tomato Paste
• 1 tsp Smoked Paprika
• 6 cups Chicken Broth
• 1 tbsp Potato Starch
• 2 tbsp Water
• 1 tbsp Olive Oil
• to taste Salt
• to taste Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Rinse lentils and set aside.
2. 2In a large pot, heat olive oil over medium heat. Add chopped onion, carrot, and celery and cook until softened, about 5-7 minutes.
3. 3Add minced garlic, tomato paste, and smoked paprika and cook for 1 minute more.
4. 4Add chorizo and cook until lightly browned.
5. 5Stir in lentils and chicken broth. Bring to a boil, then reduce heat and simmer for 30-40 minutes, or until lentils are tender.
6. 6In a small bowl, whisk together potato starch and water to create a slurry. Stir the slurry into the soup to thicken.
7. 7Season with salt and pepper to taste. Serve hot.

Substitutions

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