Lentil and chorizo soup with kale
3
Points® value
Total Time
1 hr 25 min
Prep
15 min
Cook
1 hr 10 min
Serves
4
Difficulty
Easy
This easy soup recipe pairs hearty brown lentils with flavourful chicken chorizo for a tasty and satisfying meal. Chorizo is a popular spiced sausage in Spanish and Mexican cuisine that is usually made from pork, but we’ve opted for a chicken-based variety in this dish. Here you’ll want to use the cured, hard Spanish variety that will dice up nicely—the Mexican variety is a fresh, ground sausage. You can find Spanish chorizo in the deli or charcuterie section of larger grocery stores. We’ve called for brown lentils here, which retain their shape nicely when cooked, but you could also use green lentils if that’s what you can find or have on hand.
Ingredients
Onion
1 medium, chopped
Chicken chorizo
6 oz, fully cooked, diced
Garlic
4 clove(s), large, minced
Kale
½ pound(s), stems discarded and leaves coarsely chopped
Chicken broth
3 cup(s)
Water
3 cup(s)
Dry lentils
1 cup(s), brown variety, picked over and rinsed
Table salt
¼ tsp(s)
Plum tomato
2 medium, or 2 large, diced
Smoked paprika
¼ tsp(s)
Cooking spray
2 spray(s)