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Add a photoServings: 8
Ingredients
- 2 Tbsp. Extra virgin olive oil
- 1 lb Chorizo
- 7 ounce Ham, smoked, finely minced
- 2 x Onions, large, finely minced
- 1 x Bell pepper, green, seeded &
- 1 x Carrots, medium, finely minced
- 2 x Cloves garlic, chopped
- 1 x Bay leaf
- 3/4 tsp Thyme, fresh
- 1/2 tsp Cumin, grnd
- 9 c. Chicken stock
- 16 ounce Tomato, can
- 1/2 lb Lentils, dry
- Â Â Salt, to taste
- Â Â Pepper, to taste
- 12 x Spinach leaves, large
Directions
- Seed bell pepper, and chop finely. Wash and trim spinach, and shred finely.
- Heat extra virgin olive oil in heavy 6- to 8-qt saucepan over medium heat. Add in sausage and cook till almost all fat is rendered. Transfer sausage to platter. Drain off all but 2 Tbsp. grease from saucepan. Add in ham, onion, green pepper and carrot. Cover and cook 15 min, stirring occasionally. Stir in garlic, bay leaf, thyme and cumin. Cover and cook 5 min.
- Meanwhile, cut sausage into thin slices. Add in to saucepan with chicken stock, tomatoes and lentils. Reduce heat to low, cover partially and simmer gently till lentils begin to dissolve, about 2 hrs. (Can be prepared up to 3 days ahead and refrigerated, or possibly frzn up to 3 months.) Throw away any fat from surface. Remove bay leaf. Taste and adjust season- ing with salt and pepper. Simmer till just warmed through. Add in shredded spinach.
- Transfer soup to warmed tureen or possibly individual bowls and serve.
- Note: Thissoup is even better when prepared 2 or possibly 3 days ahead.
- /MISC
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 791g | |
| Recipe makes 8 servings | |
| Calories 541 | |
| Calories from Fat 257 | 48% |
| Total Fat 28.61g | 36% |
| Saturated Fat 9.4g | 38% |
| Trans Fat 0.0g | |
| Cholesterol 68mg | 23% |
| Sodium 1674mg | 70% |
| Potassium 2711mg | 77% |
| Total Carbs 37.51g | 10% |
| Dietary Fiber 18.2g | 61% |
| Sugars 5.28g | 4% |
| Protein 37.84g | 61% |
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