Name: Slow-Cooker Lentil and Chorizo Soup
Total time: 6 h
Ingredients: 4 cups chicken broth; 1 (14.5-ounce) can diced tomatoes , drained; 8 ounces Spanish-style chorizo sausage , sliced ¼ inch thick; 1 cup dried brown lentils , picked over and rinsed; 1 onion , chopped fine; 2 carrots , peeled and chopped fine; 1/2 cup dry white wine; 3 garlic cloves , minced; 3 sprigs fresh thyme; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1/2 teaspoon table salt; 1/2 teaspoon ground cinnamon; 1/4 teaspoon cayenne pepper; 1 bay leaf

Why This Recipe Works

We wanted an exceptionally satisfying lentil and chorizo soup that was dead simple and completely hands-off. An aromatic base of chopped onion and carrots, along with a can of diced tomatoes and a quart of chicken broth, gave us a soup base with savory depth. For complex spice flavor, choosing the right chorizo was paramount. Cured, ready-to-eat Spanish-style chorizo (the kind with a texture similar to that of hard salami) infused the soup with a complex blend of savory richness and smoked paprika flavor. From there, we tested our way to a mixture of warm spices that would perfectly complement the earthy lentils and chorizo, landing on fresh garlic and thyme along with cumin, coriander, cinnamon, cayenne, and bay leaf. A dollop of cool, slightly tart yogurt and a sprinkling of fresh parsley added a finishing contrast of bright color and flavor.

Before You Begin

For the best results, use a dry-cured Spanish-style chorizo in this recipe. If Spanish-style chorizo is unavailable, you can substitute Portuguese linguiça sausage. We like to serve individual portions of this soup drizzled with plain yogurt and sprinkled with chopped fresh parsley.

Instructions

Combine all ingredients in slow cooker. Cook until lentils are tender, 5 to 6 hours on high or 7 to 8 hours on low. Discard thyme sprigs and bay leaf. Serve.