This red lentil soup with kale and chorizo includes inexpensive, everyday ingredients like sweet potatoes and lentils. A hearty and satisfying winter dinner and also, because it reheats beautifully, a take-to-work lunch.
Chorizo and Red Lentil Soup
- Quick Glance
- 20 M
- 50 M
- Serves 4
In a large heavy-bottomed pot set over medium-low heat, warm the oil. Add the onion and garlic and cook, stirring occasionally, until translucent and softened, 6 to 8 minutes.
Increase the heat to medium, add the chorizo, and cook, breaking the meat up with a wooden spoon, until it’s no longer pink, 2 to 3 minutes. Toss in the sweet potato and cook, stirring frequently, for another 2 to 3 minutes.
Stir in the chicken broth and 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 but not mushy, 10 to 15 minutes more. Stir in the vinegar and season with salt and pepper to taste.
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Recipe Testers' Reviews
First, this recipe is easy to make. Second, it tastes good. Third, it reheats well.
I made this vegetarian by using vegetable broth and vegetable chorizo. The brand I used was called Soychorizo and it was very good. My husband liked it a lot and it really added something to the soup. Initially, I thought I'd say that you definitely needed chorizo, but I don't think the soup needed it on reheating. Just to be clear, when I initially served the soup, I cooked the chorizo and served it on the side for people to add as much as they liked. We all thought it was good but it allowed us to add as much as we wanted. The soup was good without sausage and with sausage. I think that Italian sausage is a good substitute for people who don't like chorizo and I also think this soup can stand on its own.
I love this soup! This is the ultimate comfort food and it’s healthy so it’s a major win all around.
Let me start by saying this is not a dish I would typically make. I've made a recent resolution to cook more soup for my family and I've been specifically interested in lentil and sweet potato combinations, so this was a no brainer for me.
I also love that the soup cooks up in such a short amount of time and there is little effort involved with such tasty results.
My grocery store only had a fresh Organic Chicken Chorizo Sausage in stock and it was surprisingly very good. I would use it again. I used baby kale, as I thought it may be slightly more tender than lacinato and I wanted my teen to eat it, and he did! I finished the soup with freshly cracked pepper and 2 tablespoons lime juice as I didn’t have lemon juice on hand and it was a great final finishing touch.
This recipe is among my favorites and I cannot wait to make it again. I may double it for leftovers next time because it almost instantly disappeared, it was that good.
UPDATE: I just made the soup again and used lacinato kale this time, also wonderful, just a bit more prep work, which was done during the cooking time. Love this soup!