Hearty Spanish-Style Lentil and Chorizo Soup

From America's Test Kitchen Season 14: Hearty Spanish and Italian Soups, Revamped

Why this recipe works:

To ensure creamy, well-seasoned lentils with intact skins, we soak them in a warm brine for 30 minutes before cooking. For a rich, vegetal flavor, we sweat onion, carrot, and parsley in a covered pot to provide a background taste to the main ingredients: heady smoked paprika, meaty chorizo,… read more

To ensure creamy, well-seasoned lentils with intact skins, we soak them in a warm brine for 30 minutes before cooking. For a rich, vegetal flavor, we sweat onion, carrot, and parsley in a covered pot to provide a background taste to the main ingredients: heady smoked paprika, meaty chorizo, earthy lentils, and tart sherry vinegar. To finish the soup, we garnish it with an Indian preparation called a tarka, a mixture of spices and aromatics bloomed in oil.

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Hearty Spanish-Style Lentil and Chorizo Soup

To achieve authentically deep, complex flavor in this hearty soup, we had to turn down the flame.

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Serves 6 to 8

We prefer French green lentils, or lentilles du Puy, for this recipe, but it will work with any type of lentil except red or yellow. Grate the onion on the large holes of a box grater. If Spanish-style chorizo is not available, kielbasa sausage can be substituted. Red wine vinegar can be substituted for the sherry vinegar. Smoked paprika comes in three varieties: sweet (dulce), bittersweet or medium hot (agridulce), and hot (picante). For this recipe, we prefer the sweet kind.

Ingredients

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