Lentil Soup

Lentils cook quickly and are incredibly tasty. And unlike many lentil soups, which are so thick they put people off completely, this one is nicely balanced with some simple vegetables. The lentils break down a bit during the cooking to give the soup a hearty consistency, but you can purée it if you prefer.

Category: From the Land

1 Spanish chorizo sausage (not Mexican), cut into small cubes or sliced
3 tablespoon of Sriracha Sauce
2 medium onions, diced
10 garlic cloves, minced
1 1/2 cups green lentils, washed and picked over
4 quarts chicken stock or vegetable stock
2 carrots, peeled and diced
2 celery ribs, washed and diced
1 1/2 teaspoons salt or to taste
1/2 teaspoon freshly ground black pepper

Cut chorizo into small pieces or thin slices. Sauté chorizo for a bout 3 minutes. Add the onions, 1/3 of the diced carrots, 1/3 of the diced celery and cook, stirring occasionally, until onions are golden. Then stir in the garlic and cook for a few minutes to release its aroma. Add the lentils. Pour in the stock. Bring to a boil, reduce to a simmer and cook 10 minutes. Stir in rest of the carrots, celery, Sriracha sauce, salt and pepper. Cook over low heat, covered, for about 40 minutes. Sprinkle with the chopped parsley if desired. This dish is better the next day. Add more broth if necessary.

Wine Pairing: Sangiovese, Mataro