by ChezUs
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my 14 recipes »
ChezUs's Notes:
Expand6 tablespoons olive oil Ask a question about this ingredient
1 medium leek, cleaned and finely minced Ask a question about this ingredient
2 stalks of celery, cleaned and cut into small dice Ask a question about this ingredient
3 carrots, cleaned and cut into small dice Ask a question about this ingredient
4 cloves garlic, minced Ask a question about this ingredient
1 large chorizo, cut into small slices Ask a question about this ingredient
1 cup green lentils Ask a question about this ingredient
64 ounces chicken stock Ask a question about this ingredient
1 whole dry-farmed or roma tomato Ask a question about this ingredient
Heat olive oil in a soup pot, add leek, celery and carrots. Cook over low heat for about 5 minutes.
Ask a question about this stepAdd the chorizo, stir and continue to cook over low heat; for about 10 minutes.
Ask a question about this stepAdd the garlic and lentils, stir and cook for about 1 minute, over low heat.
Ask a question about this stepAdd the stock and stir. Continue to cook over low heat, for about 30 minutes.
Ask a question about this stepAdd the tomato, stir and continue to cook over low heat, for another 15 minutes or until the lentils are cooked and the tomato has broken down.
Ask a question about this stepServe. Eat.
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Joanne Chang is the pastry chef/owner of Flour Bakery+Cafe and chef/co-owner of Myers+Chang in Boston.
