Recipe courtesy of Laura Calder
Save Recipe Print
Total:
3 hr 5 min
Prep:
15 min
Inactive:
2 hr
Cook:
50 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

Soak the lentils in cold water for 2 hours. Drain the lentils, and put them in a pot with the carrot, onion, bay leaf, thyme sprig, and stock. Cover the pot and simmer until very tender, about 45 minutes.

Discard the herbs, and let the lentils cool somewhat, then puree in a blender along with the vegetables, working in 2 batches to avoid an explosive mess.

Cook's Note: Remember that if you put something too hot into a blender you may crack it.

For a very smooth soup, strain it, although it's not necessary. Add salt and pepper, to taste, along with a squeeze of lemon if you like. Gently reheat the soup.

Heat the olive oil in a small frying pan, and saute the chorizo slices until they curl, about 30 seconds. Turn and fry another 15 seconds. Serve the soup with the chorizo rounds on top and with some of the now bright-orange cooking oil spooned around.

Trending Videos 6 Videos

Get the recipe

Sushi Brain 00:53

This sushi brain is the most delicious way to creep out your friends.

Similar Topics:

IDEAS YOU'LL LOVE

Roasted Tomato Basil Soup

Recipe courtesy of Ina Garten

Italian Wedding Soup

Recipe courtesy of Giada De Laurentiis

Creamed Peas

Recipe courtesy of The Neelys

Tortilla Soup

Recipe courtesy of Rachael Ray

Parker's Split Pea Soup

Recipe courtesy of Ina Garten

Butternut Squash Soup

Recipe courtesy of Food Network Kitchen

7-Can Soup

Recipe courtesy of Ree Drummond

Black Bean, Lentil and Eggplant Chili

Recipe courtesy of Taylor Cook|James Seppi

Tomato Soup

Recipe courtesy of Damaris Phillips

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.