Creamy yellow lentils are simmered with your soup basics (carrots, celery, onions) and flavored with sweet butternut squash and spicy Basque chorizo to make this cozy winter time soup.  Add a perfectly poached egg and you have the perfect meal to warm your soul after a cold day outside.

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Bea over at La Tartine Gourmande inspired me to make this meal for us.  As soon as I saw the photo on her site, I knew we had to eat it as it has two of our favorite ingredients, lentils and chorizo and one of Lenny’s favorite additions to any meal, the runny egg.  I did make a few minor adjustments to the recipe as I used what we had on had, as well Bea’s recipe calls for white lentils and I have yet to find them.

You will love this filling soup – it is comforting, spicy and sweet all in one bite!

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Recipe:  Yellow Lentil Soup with Chorizo

* inspired by Bea’s recipe

2 cups dry yellow lentils

2 tablespoons olive oil

2 carrots, scrubbed clean and sliced

1 14oz can diced tomatoes, would have used fresh but they looked terrible

1 cup butternut squash, peeled and diced

2 celery stalks, diced

4 garlic cloves, minced

1 red onion, finely chopped

1 leek, white part only, chopped finely

4 twigs of thyme

3 stalks of parsley

4 cups veggie or chicken stock, I used veggie as I had that on hand

4 cups cold water

3 chorizo, sliced into circles

2 poached eggs

In a large pot, heat two tablespoons of olive oil over medium heat.  Add the onion, leek, celery, thyme and chorizo and sweat for about 5 minutes, stirring every so often.  Do not brown.  Add the garlic and cook for 1 minute.  Add the tomatoes and cook for about 3 minutes.  Add the lentils, carrots, butternut squash, parsley stalks, water and stock.  Bring to a simmer.  Cover and simmer for about 30 minutes until vegetables are soft.  Season with salt and pepper.  Bring heat to low, to keep warm.  Prepare poached eggs.  To serve ladle soup into a serving bowl and top with poached egg.  Sprinkle a bit of paprika over the top.  Serve.  Eat.

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