Hearty Spanish-Style Lentil and Chorizo Soup

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Appears in Cook's Illustrated March/April 2013, America's Test Kitchen TV

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

SERVES6 to 8

TIME2 hours, plus 30 minutes soaking

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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...

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