Lentil Soup with Chorizo & Kale
Prep Time
Serves
Cooking Mode
1 tbsp olive oil
½ pkg Sensations by Compliments Mild Sliced Chorizo, finely chopped
1 onion, finely diced
3 cloves garlic, minced
¼ tsp hot pepper flakes
4 cups reduced sodium chicken broth
1 can Compliments Lentils, drained and rinsed
4 cups packed Compliments Organic Mixed Baby Kale
2 tbsp fresh orange juice
2 tbsp finely chopped fresh parsley
1 tbsp olive oil
½ pkg Sensations by Compliments Mild Sliced Chorizo, finely chopped
1 onion, finely diced
3 cloves garlic, minced
¼ tsp hot pepper flakes
4 cups reduced sodium chicken broth
1 can Compliments Lentils, drained and rinsed
4 cups packed Compliments Organic Mixed Baby Kale
2 tbsp fresh orange juice
2 tbsp finely chopped fresh parsley
Directions
1Heat oil in large saucepan set over medium heat. Cook chorizo, onion, garlic and pepper flakes 5 min., or until chorizo starts to brown and onions soften. Stir in broth and lentils; bring to a boil. Reduce heat to medium-low. Cover loosely and simmer 15 min. to blend flavours.
2Stir in kale; cook 1 min. to wilt. Stir in orange juice.
3Divide soup into 4 bowls. Sprinkle with parsley.
Tips
1
Serve with crusty bread.
2
Instead of baby kale, use other greens such as chopped chard, fresh or frozen spinach.
3
Stir any leftovers into cooked quinoa, rice, pearl couscous or pearl barley.
Disclaimer
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Personal Note
Personal Note
