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kale and red lentil soup recipe

Written on Thursday, August 25, 2016 | 10:59:00 AM



Serves : servings 

Ingredients : 
- 2 tablespoons olive oil
- 1 medium onion, cut into small dice
- 2 large garlic cloves, minced
- 8 ounces fresh gluten-free chorizo sausage, casings removed (see Tip)
- 1 large sweet potato (about 14 ounces), peeled and diced
- 4 cups chicken broth 
- 8 ounces Lacinato kale, stemmed and thinly sliced
- ¾ cup red lentils
- 1 to 2 tablespoons distilled white vinegar or fresh lemon juice
- Kosher salt and freshly ground black pepper

Preparation Method :
1) In a large heavy-bottomed pot, heat the oil over medium-low heat. Add the onions and garlic and cook, stirring occasionally, until translucent and softened, about 8 minutes.

2) Increase the heat to medium, add the chorizo, and cook, breaking the meat up with a wooden spoon, until it is no longer pink, 2 to 3 minutes. Add the sweet potato and cook for another 2 to 3 minutes. 

3) Stir in the chicken broth and 2 cups of water. Bring to a simmer and cook until the potatoes begin to soften, about 10 minutes. Stir in the kale and the lentils, and cook until the lentils are just tender (not mushy), 10 to 15 minutes. Stir in the vinegar, and season with salt and pepper to taste. 

*tip :  My grocery store sells fresh chorizo at the butcher counter. Some days the chorizo is perfect and some days the links are like little salt bombs, so I’ve learned to season with care. Like many dishes, this soup is even better with a dollop of sour cream on top.




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