Instant Pot Lentil and Chorizo Soup

Name: Instant Pot Lentil and Chorizo Soup
Yield: Serves 6 to 8
Ingredients: 1 tablespoon, extra-virgin olive oil, plus extra for drizzling; 8 ounces, Spanish-style chorizo sausage, quartered lengthwise and sliced thin; 4 , garlic cloves, minced; 1½ teaspoons, smoked paprika; 5 cups, water; 1 pound (2¼ cups) French green, lentil, picked over and rinsed; 4 cups, chicken broth; 1 tablespoon, sherry vinegar, plus extra for seasoning; 2 , bay leaves; 1 teaspoon, table salt; 1 , large onion; 2 , carrots, peeled and halved crosswise; ½ cup, slivered almonds, toasted; ½ cup, minced fresh parsley

3 comments

A cookbook recipe exclusively for All-Access members from Mediterranean Instant Pot

SERVES6 to 8

TIME1 hour

A cookbook recipe exclusively for All-Access members from Mediterranean Instant Pot

WHY THIS RECIPE WORKS

We wanted to create a soup that featured whole lentils suspended in a creamy, but not too thick, broth. Tasters agreed that 8 ounces of chorizo was the perfect amount to render just enough meaty flavor and richness into the soup. To save pr...

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