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Discard the herbs, and let the lentils cool somewhat, then puree in a blender along with the vegetables, working in 2 batches to avoid an explosive mess.
Cook's Note: Remember that if you put something too hot into a blender you may crack it.
For a very smooth soup, strain it, although it's not necessary. Add salt and pepper, to taste, along with a squeeze of lemon if you like. Gently reheat the soup.
Heat the olive oil in a small frying pan, and saute the chorizo slices until they curl, about 30 seconds. Turn and fry another 15 seconds. Serve the soup with the chorizo rounds on top and with some of the now bright-orange cooking oil spooned around.
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Bacon and Egg Salad
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By Dib1201
Chicago
on January 07, 2013
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Delicious, fast, easy. Didn't have to soak the lentils. Also omitted chorizo as I didn't have any on hand. Definitely will double up ingredients next time- this amount provided only 4-5 bowls as a meal.
By leavingthecity
central new york
on June 23, 2012
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I was skeptical of lentil soup to begin with, but I've now made this several times. The soup itself is straight forward flavor and the squeeze of lemon is a must to brighten it up and cut through the fat of the chorizo and drizzle of oil. It's impressed everyone with it's flavor despite being so simple and inexpensive to make, it's definitely a recipe to make time and time again. I like to serve it with Mark Bittman's No knead bread. An inexpensive, but impressive weeknight meal.
The biggest feat however was my husband loving this soup despite not liking the lentil soups he's had in the past.
By B&E's Nini
on April 02, 2012
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Making this for the second time!!! Very simple to make, delicious, and looks so special with the chorizo croutes! My husband loves it, too. I recommend doubling the recipe, because you WILL want leftovers!
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