Lentil, Sausage and Kale Soup
Serves4
INGREDIENTS
1 tablespoon extra-virgin olive oil
12 ounces Spanish chorizo, sliced 1⁄4-inch thick 1 small yellow onion, chopped
1 large carrot, diced
1 small red bell pepper, diced
1 cup grape tomatoes, halved
1 cup brown lentils, rinsed and picked over 1tablespoon tomato paste
1teaspoon thyme
1teaspoon sweet paprika
1teaspoon smoked paprika
1⁄2 teaspoon ground cumin
4 cups chicken stock
4 to 6 lacinato kale leaves, tough stems removed, torn into bite-sized pieces
1 tablespoon harissa
1tablespoon brown sugar
2 teaspoons sherry vinegar 1 teaspoon salt
1⁄2 teaspoon freshly ground black pepper
DIRECTIONS
Heat the oil in a large pot or Dutch oven over medium heat. Add the chorizo in one layer and brown on both sides, 4 to 5 minutes. With a slotted spoon, transfer the sausage to a plate lined with paper towels. Pour off all but 1 tablespoon fat from the pot.
Add the onion and carrot to the pot and saute until the onion softens and the carrot brightens in color, about 3 minutes. Add the bell pepper and tomatoes and saute until the pepper is crisp-tender, about 2 minutes. Add the lentils, stir to coat, and then add the tomato paste, thyme, the sweet and smoked paprika and the cumin. Cook, stirring constantly, until blended and fragrant, about 1 minute. Pour in the stock, partially cover the pan, and simmer over medium-low heat until the lentils are tender but not mushy, 25 to 30 minutes. Add the kale leaves and continue to simmer until wilted, 2 to 3 minutes. Stir in the harissa, brown sugar and vinegar, then add the reserved chorizo, salt and black pepper and taste for seasoning. Serve warm.