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Categories:
chicken broth water red lentils onion garlic ground cumin cayenne pepper extra-virgin olive oil chorizo sausage spinach
Viewed: 63 - Published at: 4 years agoIngredients
- 5 cups low sodium chicken broth
- 2 cups water
- 1 lb dried red lentils
- 1 whole onion, chopped
- 3 garlic cloves, chopped
- 2 teaspoons ground cumin
- 1/2 teaspoon cayenne pepper
- 2 tablespoons extra virgin olive oil
- 1 lb chorizo sausage, links or 1 lb hot Italian sausage link
- 4 cups Baby Spinach
Method
- In a 5-quart soup pot, bring broth, water, lentils, onion, garlic, cumin, and cayenne pepper to a boil; reduce heat to low, cover, and simmer 25 minutes.
- Meanwhile, heat oil in a large skillet over medium heat. Add chorizo or sausage links and cook 12 to 15 minutes, or until fully cooked. When cool enough to handle, cut chorizo into slices. Add to soup, along with spinach, and cook 3 to 4 minutes longer, until spinach is wilted.
