Hearty Lentil Soup with Chorizo and Spinach
By Julia Collin DavisonPublished on April 1, 2024
Time
1¼ hours
Yield
Serves 6 to 8
Ingredients
Before You Begin
Lentilles du Puy, sometimes called French green lentils, are our first choice for this recipe, but brown or regular green lentils will work. Note that cooking times will vary depending on the type of lentils used. Be sure to rinse and carefully sort through the lentils to remove small stones and pebbles. Both store-bought chorizo or our recipe for DIY Mexican-Style Chorizo will work here; if using our recipe for the chorizo, cook it right in the soup pot before making the soup.
Instructions
- Cook chorizo in large Dutch oven over medium-high heat, stirring occasionally, until fat is rendered and meat is beginning to brown, 3 to 4 minutes. Add onion and carrots; cook, stirring occasionally, until vegetables begin to soften, about 2 minutes. Stir in garlic, cumin, and cinnamon, and cook until fragrant, about 30 seconds. Stir in tomatoes and cook until fragrant, about 30 seconds. Stir in lentils, salt, and pepper; cover; reduce heat to medium-low; and cook until vegetables are softened and lentils have darkened, 8 to 10 minutes.
- Uncover, increase heat to high, add wine, and bring to simmer. Add chicken broth and water; bring to boil, cover partially, and reduce heat to low. Simmer until lentils are tender but still hold their shape, 30 to 35 minutes.
- Stir in spinach and cook briefly to wilt. Off heat, stir in cilantro and season with salt and pepper to taste.
Time
1¼ hoursYield
Serves 6 to 8Ingredients
Ingredients
Ingredients
Why This Recipe Works
We wanted a lentil soup recipe that was hearty, full of flavor, and flush with vegetables. Starting off with a bang, we cooked some fresh Mexican chorizo in the pot, then used the rendered fat to sauté the onion, carrots, and garlic. To boost the flavor even further, we added ground cumin, cinnamon, and canned tomatoes. Next, we stirred in the lentils and let them sweat before adding the liquid, which helped them hold their shape. A combination of chicken broth and water, along with a splash of white wine, helped the soup have a hearty but balanced flavor. For a final flourish, we stirred in handfuls of baby spinach and fresh cilantro, which add both flavor and color.
Before You Begin
Lentilles du Puy, sometimes called French green lentils, are our first choice for this recipe, but brown or regular green lentils will work. Note that cooking times will vary depending on the type of lentils used. Be sure to rinse and carefully sort through the lentils to remove small stones and pebbles. Both store-bought chorizo or our recipe for DIY Mexican-Style Chorizo will work here; if using our recipe for the chorizo, cook it right in the soup pot before making the soup.
Instructions
- Cook chorizo in large Dutch oven over medium-high heat, stirring occasionally, until fat is rendered and meat is beginning to brown, 3 to 4 minutes. Add onion and carrots; cook, stirring occasionally, until vegetables begin to soften, about 2 minutes. Stir in garlic, cumin, and cinnamon, and cook until fragrant, about 30 seconds. Stir in tomatoes and cook until fragrant, about 30 seconds. Stir in lentils, salt, and pepper; cover; reduce heat to medium-low; and cook until vegetables are softened and lentils have darkened, 8 to 10 minutes.
- Uncover, increase heat to high, add wine, and bring to simmer. Add chicken broth and water; bring to boil, cover partially, and reduce heat to low. Simmer until lentils are tender but still hold their shape, 30 to 35 minutes.
- Stir in spinach and cook briefly to wilt. Off heat, stir in cilantro and season with salt and pepper to taste.
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