Recipe
Comments 3

Lentil and Sweet Plantain Chorizo Soup

It’s my day off and I’m thinkin’ soup. I’m also on a tight budget so I’m thinkin’ cheap. It’s just Jen and I today, so I wanted to make a smaller pot that would be enough for maybe leftovers tomorrow. Using odds and ends from the fridge, I whipped up something I had to jot down and share with you–right after putting the spoon down. It’s seriously GOOD. It’s also a reminder as to how my blog got its name. Cook with what ya got, with a sort of witchery, going with your gut and, how Frank O’Hara would put it, on your nerve.

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This soup is a combination of spicy, savory and sweet. You probably already have some of these items at home and if not, it’s still pretty easy and inexpensive to get.

Lentil and Chorizo Soup

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients

7 oz fresh chorizo, about 2 links
1 med onion, chopped
3 garlic cloves, minced
1 large carrot, sliced
1 corn on the cob, kernels only
1/2 cup red lentils
5 cups chicken broth
1 tsp oregano
1/4 tsp hot paprika
1 sweet plantain, halved and sliced
cilantro, handful
salt n pepper to taste

Directions

Remove chorizo from its casing and crumble onto a skillet that’s under med-high heat. Stir and crumble some more with a wooden spoon. After about 8 minutes, remove crumbled chorizo from pan and place onto a paper towel to absorb some of it’s oil. Return pan to med heat and saute onions, garlic, and carrots for a couple of minutes. If there wasn’t enough chorizo oil left in the plan, use a little olive oil to saute them with. Now add your lentils, corn, potatoes, broth, oregano and hot paprika. When the potatoes are slightly tender (about 10 min), add the sweet plantain and cilantro. Stir in the crumbled chorizo, cook for another 3 minutes. Add salt and pepper to taste.

Variations
If you don’t have (or don’t like!) chorizo, give hot Italian sausage a try. Want it to be a heartier bowl of soup? Last time I made this, I added a diced potato. A variety of root veggies might work wonders here, such as yucca or parsnip. And if you happen to have split peas but not red lentils, use that instead! I love how both lose their shape and become very much part of the broth. Let me know what you think.

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3 Comments

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