Cream of Lentil Soup with Chorizo Croutes

This soup is delicious and so easy to make.  I found this recipe five years ago while watching the Cooking Channel( not to be confused with the Food Network Channel). The recipe is from Laura Calder, a French Canadian chef.  I have one of her cookbooks some where in my collection.

1 cup of Puy lentils (French green lentils)

1 carrot chopped

1 onion sliced

1 bay leaf

1 fresh thyme sprig

4 cups of chicken stock or water

Kosher salt and freshly ground pepper

lemon juice for squirting if you like

3 tablespoons of olive oil

1 small chorizo sausage, thinly sliced

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

Discard the bay leaf and thyme sprigs. Let it coll somewhat, then puree in a blender in batches. I used a hand blender.

IMG_0761 (1)

You can strain it if you want it smoother but it’s not necessary. Add salt and pepper and slowly reheat. Add a squeeze of lemon juice if you want.

Heat the oil in a frying pan and saute the chorizo until they curl., about 30 seconds. Turn them and fry for another 15 seconds. IMG_0763

Serve the soup with the chorizo slices and the new bright orange cooking oil spooned around.

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