Hearty Spanish-Style Lentil and Chorizo Soup with Kale

Name: Hearty Spanish-Style Lentil and Chorizo Soup with Kale
Yield: Serves 6 to 8
Cuisine: Europe, Spanish & Portuguese
Ingredients: 1 pound (2 1/4 cups), lentils, picked over and rinsed; , Salt and pepper; 1 , large onion; 5 tablespoons, extra-virgin olive oil; 1 1/2 pounds Spanish-style, chorizo sausage, pricked with fork several times; 3 , carrots, peeled and cut into 1/4-inch pieces; 3 tablespoons, minced fresh parsley; 7 cups, water, plus extra as needed; 3 tablespoons, sherry vinegar, plus extra for seasoning; 2 , bay leaves; 1/8 teaspoon, ground cloves; 12 ounces, kale, stemmed and cut into 1/2-inch pieces; 2 tablespoons sweet, smoked paprika; 3 , garlic cloves, minced; 1 tablespoon, all-purpose flour

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Appears in Cook's Illustrated March/April 2013

Main Courses

Europe

Spanish & Portuguese

Pasta, Grains, Rice & Beans

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

Hearty Spanish-Style Lentil and Chorizo Soup with Kale

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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