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.
Don’t let the red lentils, sweet potatoes, and kale fool you. While this one-pot meal is ridiculously nourishing, it’s also deeply satiating. We suspect the richness and subtle heat of chorizo has something to do with that. And it reheats beautifully. Stand aside, chicken noodle soup.–Angie Zoobkoff
Chorizo and Red Lentil Soup
- Quick Glance
- 20 M
- 50 M
- Serves 4
- 2 tablespoons olive oil
- 1 medium onion (6 1/2 oz), cut into small dice
- 2 large garlic cloves, minced
- 8 ounces store-bought or homemade fresh chorizo sausage, casings removed
- 1 sweet potato (14 oz), peeled and diced
- 4 cups canned chicken broth or homemade chicken stock
- 2 cups water
- 8 ounces Lacinato kale, stemmed and thinly sliced
- 3/4 cup red lentils
- 1 to 2 tablespoons distilled white vinegar or fresh lemon juice
- Kosher salt
- Freshly ground black pepper
- 1. 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.
- 2. 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.
- 3. 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.