Ingredients with Measurements:
- 1 cup dried green lentils, rinsed and drained
- 4 cups chicken or vegetable broth
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 pound Chorizo de Bilbao, sliced
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Large pot or Dutch oven
Step-by-step instructions:
1. In a large pot or Dutch oven, heat the olive oil over medium heat.
2. Add the onion and garlic and sauté for 2-3 minutes until softened.
3. Add the carrots and celery and sauté for another 2-3 minutes.
4. Add the lentils, broth, bay leaf, thyme, smoked paprika, cumin, salt, and pepper. Stir to combine.
5. Bring the soup to a boil, then reduce the heat to low and simmer for 30-40 minutes until the lentils are tender.
6. Add the sliced Chorizo de Bilbao and simmer for another 5-10 minutes until heated through.
7. Remove the bay leaf and discard.
8. Stir in the chopped parsley.
9. Serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 45-50 minutes
Temperature:
- Simmer over low heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 306
- Fat: 13g
- Saturated Fat: 4g
- Cholesterol: 29mg
- Sodium: 1145mg
- Carbohydrates: 29g
- Fiber: 12g
- Sugar: 4g
- Protein: 19g
Substitutions for ingredients:
- You can use any type of lentils for this recipe.
- You can use beef or pork broth instead of chicken or vegetable broth.
- You can use any type of smoked sausage instead of Chorizo de Bilbao.
Variations:
- You can add diced potatoes or sweet potatoes to the soup.
- You can add chopped kale or spinach to the soup.
- You can add a can of diced tomatoes to the soup.
Tips and tricks:
- Rinse the lentils before using them to remove any debris.
- You can soak the lentils overnight to reduce the cooking time.
- Use a sharp knife to slice the Chorizo de Bilbao.
Storage instructions:
- Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup in a pot over low heat until heated through.
Presentation ideas:
- Serve the soup in individual bowls.
- Garnish with chopped parsley.
Garnishes:
- Chopped parsley
Pairings:
- Crusty bread
- Salad
Suggested side dishes:
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the soup is too thick, add more broth or water.
- If the soup is too thin, simmer for a few more minutes to thicken.
Food safety advice:
- Make sure the Chorizo de Bilbao is cooked through before adding it to the soup.
Food history:
- Chorizo de Bilbao is a type of Spanish sausage that originated in the Basque region of northern Spain.
Flavor profiles:
- Smoky, savory, and slightly spicy
Serving suggestions:
- Serve the soup as a main course for lunch or dinner.
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Region: Spanish