LENTIL CHORIZO SOUP

Ingredients

• ​1 tbsp grapeseed oil or canola oil
• 1 ready-to-serve deli chorizo sausage (about 125 g), diced
• 2 cups diced onions
• 1 cup diced carrots
• 1 cup diced celery
• 1 cup diced red bell pepper
• 1 can (5 1/2 oz/156 mL) tomato paste
• 2 tbsp smoked paprika
• 3 cloves garlic, finely chopped
• 1 cup dry white wine
• 6 cups no-salt-added chicken broth
• 1 1/4 cups dried green lentils, rinsed and drained
• 4 sprigs fresh thyme
• 2 bay leaves
• 2 tbsp fresh lemon juice
• 1 tbsp liquid honey
• 1/2 tsp salt
• 1/2 tsp freshly ground pepper

Directions

1. Heat oil in a Dutch oven over medium heat. Add chorizo and sauté until lightly browned, about 2 minutes.
2. Add onions, carrots, celery and red pepper; sauté until vegetables are softened, about 5 - 6 minutes.
3. Add tomato paste, paprika and garlic; sauté for 2 minutes.
4. Add wine and cook, stirring, until wine is reduced by half, about 2 minutes.
5. Add broth, lentils, thyme and bay leaves; stir to combine. Bring to a boil.
6. Reduce heat and simmer, uncovered, stirring occasionally, until lentils are tender, about 40 - 45 minutes. Remove from heat; remove and discard thyme and bay leaves.
7. Stir in lemon juice, honey, salt and pepper.