Description
Hearty, smoky, and packed with protein, this kale, chorizo, and lentil soup is a flavorful one-pot meal perfect for colder days. Combining the earthiness of lentils, the spicy richness of chorizo, and the nutritional boost from kale, it’s an easy and satisfying dinner that warms you up from the inside out.
Ingredients
Ingredients
- 1 tbsp olive oil
- 1 onion, diced
- 1 carrot, diced
- 6 oz chorizo, sliced
- 1 cup lentils (brown or green)
- 5 cups broth (vegetable or chicken)
- 2 cups chopped kale
- 1 tsp smoked paprika
- Salt and pepper, to taste
Instructions
- Sauté the base: Heat olive oil in a large pot over medium heat. Add the diced onion and carrot, cooking until they start to soften, about 5 minutes. Then add the sliced chorizo and sauté until it releases its oils and becomes slightly crispy, about 3-4 minutes.
- Add lentils and broth: Stir in the lentils, followed by the broth. Season with smoked paprika, salt, and pepper. Bring the mixture to a boil, then reduce the heat and let it simmer gently for 20 minutes until the lentils are tender.
- Incorporate the kale: Add the chopped kale to the pot, stirring it into the soup. Continue to cook for another 5 minutes until the kale is wilted but still vibrant green.
- Serve warm: Taste and adjust seasoning if necessary. Ladle the soup into bowls and serve immediately, enjoying the hearty, smoky flavors.
Notes
- You can add diced potatoes or additional beans like cannellini to vary the texture and bulk up the soup.
- This soup freezes well—store in airtight containers for up to 3 months.
- For a spicier kick, add a pinch of chili flakes along with the paprika.
- Use low-sodium broth to control salt levels according to your taste.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Spanish-Inspired
