winner winner sheen dinner.

delicious lentil soup w chorizo.

lentil soup. it’s greenish, yes, and it’s also earthy and delicious. i took an inspiration from laura calder, but, inspiration was it. this is my spin on her idea. i made enough to freeze. why not? you can find the chorizo at boulevard bread ($9.99 for an imported 7.9 oz package). the smoky oil that is produced when it’s sautéed is super delish. save that, ‘cause that your garnish. here’s how:

you'll need:

1 lb lentils (i used the grocery store variety for $1.15)
1 onion, diced
1 lb small carrots (i used organic, top on variety)
salt
2 boxes chicken stock (yo, veggies, use veg stock!)
1 immersion blender or standard blender
some spanish chorizo (you ain’t gonna find it at kroger, dears)
lemon (an optional squeeze on top)
olive oil

you'll do:

dice onion. peel carrots and cut into thick rounds. rinse and pick through lentils. heat a couple tablespoons of olive oil in a large dutch oven. add onion & salt and sauté until very tender (not brown) about 5 minutes. add carrots and sauté another 5 minutes. add lentils and 2 boxes of stock. bring to a boil, reduce heat to a bubbly simmer. let cook for 30-40 minutes even though the bag states lentil take 20 minutes.

slice chorizo into very thin rounds. add olive oil to a skillet and put in rounds and sauté slowly on each side to render fat. this will only take 3-4 minutes.

pick out carrots (this is why you cut them into thick rounds) and then use immersion blender to purée. taste. you may need to add some salt and if it’s too thick, add some water.

add carrots back and reheat. ladle into a bowl. top with chorizo and chorizo oil. eat.