Spanish Lentil & Chorizo Soup, gluten free

Makes: 8 Servings
Prep Time: 15 minutes
Total Time: 1 hour 30 minutes, includes soaking time

1 1/2 pounds (3 cups) lentils, picked over and rinsed
2 teaspoons table salt, plus more for seasoning
1/2 teaspoon pepper
1 large white or yellow onion
6 Tablespoons extra virgin olive oil
1 1/2 pounds Spanish chorizo sausage, pricked with a fork in several places
2 cups diced carrots
1/4 cup minced flat leaf parsley
8 cups water, plus more as needed
1/4 cup sherry vinegar, plus extra for seasoning
2 bay leaves
1/4 teaspoon ground cloves
2 Tablespoons sweet smoked paprika
4 garlic cloves, minced
1 Tablespoon gluten free flour blend or white rice flour

1. Soak Lentils: Place lentils, salt and 4 cups boiling water in pan with a lid and cover. Let lentils soak for 30 minutes. Drain well.

2. Prep Onion: While lentils soak, finely chop 3/4 of the onion and grate the remaining 1/4 of the onion. Set aside.

3. Cook Chorizo: In a large heavy pan or Dutch oven, heat 3 Tablespoons of oil over medium heat until shimmering. Add chorizo and cook until well browned on all sides, about 6 minutes. Transfer chorizo to a plate and set aside.

4. Cook Vegetables: Reduce heat to low and add chopped onion, carrots, 1 Tablespoon of parsley and 1 teaspoon salt. Stir well. Cover and cook, stirring occasionally, until vegetables are tender, about 30 minutes. (add water if vegetables start to brown)

5. Cook Lentils: Add lentils and vinegar to vegetables and increase heat to medium-high, cooking until vinegar begins to evaporate, 3 minutes or so. Add 8 cups water, chorizo, bay leaves and cloves to pan and bring to a simmer. Reduce heat to low and cook until lentils are tender, about 30 minutes.

6. Make Roux: Heat remaining oil in a small saucepan over medium heat until shimmering. Add grated onion, paprika, garlic and 1/2 teaspoon pepper and cook, stirring constantly, until fragrant, about 2 minutes or so. Add flour and cook, stirring constantly, 1 minute longer.

7 Add Seasoning: Remove bay leaves and chorizo from lentils. Stir paprika mixture into lentils and continue cooking until flavors have blended, about 10 minutes.

8. Cut Chorizo: When chorizo is cool enough to handle, cut in half lengthwise, then cut into 1/4 inch thick slices. Return chorizo to lentils along with remaining parsley and stir to combine. Let chorizo heat through.

9. Finish & Serve: Season lentils with salt and pepper and more sherry vinegar to taste. Serve.

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