Chorizo Lentil Soup

2 Jun


This soup is a perfect quick and easy dinner that packs plenty of flavor. The chorizo gives it a nice hint of spice and the beans and lentils make it hearty and filling. Toss in some fire roasted tomatoes and spinach for a bit of color and nutrients, and you have a delicious soup that can be simply eaten as it is, include some sriracha for more of a kick, or top with some cheese and cilantro for an extra Tex Mex twist. Enjoy!

Chorizo Lentil Soup

1 pound chorizo sausage
1 tsp vegetable oil
1 can (15 oz) cannellini beans, drained
1 can (15 oz) fire roasted diced tomatoes
1 cup dried lentils
2 cups chicken stock or broth
6 cups fresh chopped spinach
Salt and pepper, to taste

Yield: 6-8 servings

In a big stockpot, brown the chorizo in a little bit of vegetable oil, stirring constantly, until almost done, about 5-7 minutes. Add in the cannelini beans, tomatoes, lentils, and chicken stock and stir until combined. Bring to a boil and then reduce heat, cover, and simmer for about 30 minutes until the lentils are soft and tender. Remove from heat and stir in the spinach; cover for about 5 minutes to let it wilt. Season with salt and pepper to taste. Serve hot and enjoy!

Source: Tasty Kitchen


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