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Spanish Lentil and Chorizo Soup | Christopher Kimball’s Milk Street

Date Added: 12/3/2019    Source: www.177milkstreet.com

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Ingredients
  • 1tablespoon extra-virgin olive oil
  • 4medium garlic cloves, chopped
  • 3medium carrots, peeled and shredded on the large holes of a box grater
  • 1medium yellow onion, finely chopped
  • 1tablespoon tomato paste
  • 2teaspoons smoked hot paprika
  • Kosher salt and ground black pepper
  • 215 1/2-ounce cans lentils, rinsed and drained
  • 6ounces Spanish chorizo, halved lengthwise and sliced 1/4 inch thick
  • 3bay leaves
  • 1tablespoon sherry vinegar
  • 1ounce baby arugula (about 2 cups lightly packed)
  • 1tablespoon extra-virgin olive oil
  • 4medium garlic cloves, chopped
  • 3medium carrots, peeled and shredded on the large holes of a box grater
  • 1medium yellow onion, finely chopped
  • 1tablespoon tomato paste
  • 2teaspoons smoked hot paprika
  • Kosher salt and ground black pepper
  • 215 1/2-ounce cans lentils, rinsed and drained
  • 6ounces Spanish chorizo, halved lengthwise and sliced 1/4 inch thick
  • 3bay leaves
  • 1tablespoon sherry vinegar
  • 1ounce baby arugula (about 2 cups lightly packed)
  • 4medium garlic cloves, chopped
  • 3medium carrots, peeled and shredded on the large holes of a box grater
  • 1medium yellow onion, finely chopped
  • 1tablespoon tomato paste
  • 2teaspoons smoked hot paprika
  • 2teaspoons kosher salt
  • 215 1/2-ounce cans lentils, rinsed and drained
  • 6ounces Spanish chorizo, halved lengthwise and sliced 1/4 inch thick
  • 3bay leaves
  • 1tablespoon sherry vinegar
  • 1ounce baby arugula (about 2 cups lightly packed)
  • Kosher salt and ground black pepper

View the full recipe at 177milkstreet.com

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