I’m a big fan of soups and stews that you can make ahead of time and eat throughout the week. The flavor gets better with time and it is a healthy and satisfying way to eat during a busy week when you don’t have time to cook. This Chorizo Lentil Stew from TK member Heather Disarro has a little bit of everything that I like, from spicy protein, to spinach and lentils, to salty cheese. You will love it too.
To make it you will need: chorizo sausage, vegetable oil, cannellini beans, chicken stock, fire roasted tomatoes, lentils, spinach and cheese.
Start by adding the oil to a pot and browning the meat for about 10 minutes until it is juicy and browned.
Next add the beans a roasted tomatoes and stir.
Incorporate the dried lentils next and stir it all together well.
Top it all off with chicken or vegetable stock and stir again.
Let it simmer partly covered for about 30 minutes or until the lentils are tender yet still a bit firm.
Add a good dose of spinach and stir it in. You will be amazed at how much it will cook down so don’t be shy about adding a lot. Kale would be another great option here.
It will cook down quickly and add wonderful color and texture to the soup. To serve, sprinkle your favorite cheese on top. Goat cheese is one of my favorites.
I just loved this soup. The spice from the chorizo combined with the soft salty cheese and lentils were really perfect. Thank you Heather for sharing this with us! Be sure to visit her wonderful website Heather’s Dish for other inspiration.
Spicy chorizo and peppery lentils make this stew unforgettable.
- 1 pound Chorizo Sausage
- 1 teaspoon Vegetable Oil
- 1 can (15 Oz. Size) Cannellini Beans, Drained
- 1 can (15 Oz. Size) Fire Roasted Diced Tomatoes
- 1 cup Dried Lentils
- 2 cups Chicken Stock
- 6 cups Fresh Chopped Spinach
- Salt And Pepper, to taste
- Crumbled Goat Cheese, To Serve
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 (I ended up using maybe 1/2 teaspoon of salt and no pepper). Serve hot with goat cheese!
Note: If you would like to use canned cooked lentils, make sure they are rinsed and drained, then just bring the soup to boil and make sure the chorizo is cooked all the way through. No need to go the full 30 minutes if they’re already cooked!
There’s so much to say about Georgia, we don’t know where to start. Leaving Wall Street for the French Culinary Institute, followed by a stint at the Gramercy Tavern and La Chassagnette in France, her passion for food and food traditions are evident and inspiring. Visit her site at Georgia Pellegrini, where you’ll find more recipes, photos, learn all about her wonderful books Girl Hunter and Food Heroes, and enjoy her latest adventures.