Quick Lentil & Chorizo Soup
Using leftover Balsamic Lentils from Anita Stewart’s Canada
Prep time: 3 minutes
Cooking time: 0 minutes
Serves …depends on the leftovers
1 smoked/cured/dried Chorizo sausage, cut into ½” coins
1 can (19oz/540ml) fire roasted diced tomatoes with juice (I had ½ 28oz tin left over from another recipe)
2 cups or so broth (my leftover was beef, but anything would do)
2 tbsp fresh oregano, chopped
2 cups or so Warm Balsamic Lentils (of course, if you don't have leftover balsamic lentils, canned lentils or chickpeas would also taste delicious)
1 tbsp balsamic vinegar (optional, to drizzle just before serving)
1. Sauté the chorizo in a medium saucepan over medium-high heat for a few minutes to brown them and bring out their flavor. Add the rest of the ingredients and bring to boil. Reduce the heat to low and let all the flavors meld for about 5 minutes or so.
2. Add a little balsamic vinegar just before serving.
Great for a quick lunch or supper with a salad and crusty bread