Blended Lentil Soup with Serrano Ham and Chorizo
Equipment
- medium bowl
- knife
- Cutting board
Ingredients
- 1 pound dried lentils such as Spanish, picked over, rinsed, drained
- 6 cups water
- Kosher or sea salt to taste
- Freshly ground black pepper to taste
- 1 medium onion halved
- 4 garlic cloves unpeeled
- 2 sprigs parsley
- 2 bay leaves
- ½ cup small cubes 1/4 inch peeled red potatoes
- 2 medium onions finely chopped (about 1 1/3 cups)
- 1 large carrot cut into 1/4-inch cubes (about 2 cups)
- ¼ cup small cubes 1/4 inch Serrano ham or prosciutto (about 2 ounces)
- ½ cup thin slices 1/4 inch skinned chorizo link sausage
- 2 teaspoons red or white wine vinegar
Instructions
- Soak Lentils: If using Spanish lentils, place them in a medium bowl, add cold water to cover by 1 inch, and let sit overnight.
- Drain and rinse.
- Cook Lentils: Place the soaked Spanish lentils or other lentils in a soup pot with the water, salt, pepper, halved onion, garlic, parsley, and bay leaves.
- Bring to a boil over high heat.
- Reduce heat to low, cover, and simmer for 1 hour until well blended.
- Add Vegetables and Meats: Add the potatoes, chopped onions, carrot, ham, chorizo, vinegar, and salt.
- Cover and simmer for 30 minutes more or until the lentils are tender.
- Finish and Serve: Squeeze the garlic flesh into the soup and discard the skin and bay leaves.
- Serve hot.
Notes / Tips / Wine Advice:
Wine Advice:
Pair with a robust red wine such as a Rioja or Ribera del Duero.Nutritional Information
Calories: 350 kcal | Carbohydrates: 45 g | Protein: 20 g | Fat: 10 g | Fiber: 15 g | Sugar: 5 g | Salt: 800 mg
