Ingredients with Measurements:
- 1 lb dried lentils, rinsed and drained
- 1 lb Chorizo de Pamplona, sliced
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1 bay leaf
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 6 cups chicken or vegetable broth
- Salt and pepper to taste
- 2 tbsp olive oil
- 1 tbsp red wine vinegar
- 2 tbsp 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. Add the sliced Chorizo de Pamplona and cook until browned, about 5 minutes. Remove the Chorizo de Pamplona from the pot and set aside.
2. Add the chopped onion, minced garlic, diced carrots, and diced celery to the pot. Cook until the vegetables are softened, about 5 minutes.
3. Add the smoked paprika and ground cumin to the pot and stir to combine.
4. Add the rinsed and drained lentils, bay leaf, and chicken or vegetable broth to the pot. Bring to a boil, then reduce the heat to low and simmer for 30-40 minutes or until the lentils are tender.
5. Remove the bay leaf from the pot and discard. Using an immersion blender, blend the soup until smooth.
6. Add the browned Chorizo de Pamplona back to the pot and stir to combine. Season with salt and pepper to taste.
7. Stir in the red wine vinegar and chopped fresh parsley.
8. Serve hot with crusty bread.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
Simmer over low heat.
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories: 400
Fat: 20g
Carbohydrates: 35g
Protein: 20g
Sodium: 1000mg
Fiber: 10g
Substitutions for ingredients:
- You can substitute Spanish chorizo for Chorizo de Pamplona.
- You can use canned lentils instead of dried lentils, but reduce the cooking time to 10-15 minutes.
Variations:
- Add diced potatoes to the soup for a heartier meal.
- Use vegetable broth instead of chicken broth for a vegetarian version.
- Top the soup with crumbled feta cheese for a tangy twist.
Tips and tricks:
- Soak the lentils overnight to reduce the cooking time.
- Use a slotted spoon to remove the Chorizo de Pamplona from the pot to avoid excess oil in the soup.
- Adjust the seasoning to your taste.
Storage instructions:
Store the 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 and garnish with chopped fresh parsley.
Garnishes:
- Crusty bread
- Feta cheese
- Chopped fresh parsley
Pairings:
- Red wine
- Crusty bread
Suggested side dishes:
- Green salad
- Roasted vegetables
Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the soup is too thin, simmer it for a few more minutes to reduce the liquid.
Food safety advice:
- Make sure to cook the Chorizo de Pamplona thoroughly before adding it to the soup.
- Store the soup in the refrigerator within 2 hours of cooking.
Food history:
Chorizo de Pamplona is a type of Spanish sausage that is made with pork, paprika, and garlic. It originated in the city of Pamplona in the Navarra region of Spain.
Flavor profiles:
This soup is hearty and flavorful, with a smoky and spicy kick from the Chorizo de Pamplona and smoked paprika.
Serving suggestions:
Serve the soup as a main course for lunch or dinner.
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Region: Spanish