Hearty Spanish-Style Lentil and Chorizo Soup
Appears in Cook's Illustrated March/April 2013
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 mai...