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  • 6servings
  • 38minutes
  • 597calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, C, E, P
MineralsManganese, Silicon, Iron, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 5 cup(s) low-sodium chicken broth

  2. 2 cup(s) water

  3. 1 pound(s) dried red lentils

  4. 1 onion , chopped

  5. 3 clove(s) garlic , chopped

  6. 2 teaspoon(s) ground cumin

  7. 1/2 teaspoon(s) cayenne pepper

  8. 2 tablespoon(s) extra-virgin olive oil

  9. 1 pound(s) fresh chorizo or hot Italian sausage links

  10. 4 cup(s) baby spinach

Instructions Jump to Ingredients ↑

  1. In a 5-quart soup pot, bring broth, water, lentils, onion, garlic, cumin, and cayenne pepper to a boil; reduce heat to low, cover, and simmer 25 minutes.

  2. Meanwhile, heat oil in a large skillet over medium heat. Add chorizo or sausage links and cook 12 to 15 minutes, or until fully cooked. When cool enough to handle, cut chorizo into slices. Add to soup, along with spinach, and cook 3 to 4 minutes longer, until spinach is wilted.

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