Lentil and chorizo soup with kale
1 medium, chopped
6 oz, fully cooked, diced
4 medium clove(s), minced
½ pound(s), stems discarded and leaves coarsely chopped
Canned chicken broth
1 cup(s), brown variety, picked over and rinsed
2 medium, or 2 large, diced
¼ tsp, smoked variety
- Spray Dutch oven with nonstick spray and set over medium heat. Add onion and chorizo and cook, stirring occasionally, until onion is golden, about 10 minutes. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add kale and cook, stirring often, until kale is wilted, about 3 minutes. Stir in broth, water, and lentils. Cover and bring to boil; reduce heat and simmer, covered, until lentils are tender, about 45 minutes. Stir in salt.
- Meanwhile, spray medium skillet with nonstick spray and set over medium heat. Add tomatoes and paprika and cook, stirring, until tomatoes soften, about 2 minutes. Divide soup evenly among 4 bowls and top with tomato mixture.
- Per serving: 2 cups soup and 1/4 cup tomato mixture