Soups
Lentil Soup with Spanish Chorizo
Hartford Family Winery
8075 Martinelli Road
Forestville, CA 95436
hartfordwines.com
- RECIPE YEAR: 2014
- RECIPE BY: Hartford Family Winery Culinary Team
- YIELD: Serves 6
- PAIRS WELL WITH: 2011 MacLean's Block
Chorizo is wonderful in this lentil soup, adding a touch of richness and spice. We like to serve it garnished with fresh chives, a dollop of sour cream and toasty grilled bread.
Ingredients:
- 1 tablespoon oil
- 2 links Spanish chorizo, cut into small cubes
- 1 cup finely chopped onions
- 1/2 cup finely chopped carrots
- 1/2 cup finely chopped celery
- 1 pound du Puy lentils, picked over and rinsed
- 2 quarts chicken stock
- 1 cup crushed tomatoes
- 1 bay leaf
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- Kosher salt and freshly ground pepper, to taste
- Snipped fresh chives for garnish
- Sour cream for garnish
- Grilled bread for garnish
Directions:
Heat a 4-quart pot over medium heat. Add the oil and chorizo and cook until the oil becomes flavored with the chorizo and red in color, about 3 minutes. Add the onions, carrots and celery and cook, stirring occasionally, until the onions are translucent, 6 to 7 minutes. Add the lentils, stock, tomatoes, bay leaf, cumin, coriander, salt and pepper and bring to a simmer. Cover and cook until the lentils are tender, 35 to 40 minutes. Remove and discard the bay leaf. Transfer 1/2 cup of the lentils, without any chorizo pieces, to a blender and process until smooth and creamy. Return the pureed lentils to the pot and stir to combine. Taste and adjust the seasoning. To reheat the soup, add a little chicken stock or water. Ladle the soup into bowls. Sprinkle with chives, and top with a big spoonful of sour cream and grilled bread.
