This is a hearty and warming soup full of protein from the lentils and chorizo. The broth is smoky and “tomato-ey” and goes really well with some crusty bread and a glass of red wine. Add or substitute other root vegetables to your liking – some good options are parsnips, rutabaga, celeriac, and sweet potatoes. Also experiment with different sausages besides chorizo – a good smoked sausage or andouille would be great.
Side Note: I like the speed that lentils cook and you never need to soak them. Just pick them over for rocks and debris and give them a good rinse. The pot takes a while to heat and come to pressure due to the high volume of liquid and ingredients so that factors into the overall cook time.
Special shout out to the musicians on this one!
This violin just spoke to me and I could not let it go. I made a couple of my own edits to fit my video, but the original music is from Epidemic Sound by artists Medité. Here’s a link to the song on YouTube:
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#chorizo #lentilsoup #instantpot #madewithfilmora #epidemsound #canva
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Instant Pot Duo 6 Quart: [ Ссылка ]
Today’s Ingredients:
2 TB extra virgin olive oil
8 oz Spanish-style cured chorizo, casings removed and ¼” - ½” chopped
1 large onion, chopped
3 celery ribs, chopped
3 large jalapeños, chopped (with or without seeds)
6 large garlic cloves, sliced/chopped
1 TB smoked paprika
2 tsp salt
1 tsp black pepper
1 tsp red pepper flakes
1 tsp dried thyme
1 large bay leaf
1 lb fresh tomatoes, chopped (or 15oz canned diced tomatoes)
1 cup dried brown or green lentils, picked over and rinsed – no soaking required
8 cups chicken broth
1 lb baby potatoes, 1” pieces (or cut larger potatoes in halves or quarters)
4 large carrots, 1” pieces
3 TB lemon juice
1 bunch fresh cilantro leaves, roughly chopped
S&P, to taste
Instructions:
1. Heat the Instant Pot on the highest sauté setting and add the olive oil when the display reads “HOT.” Then add the chorizo, onions, celery, and jalapeños. Cook, stirring once or twice, until vegetables are just softened and the some of the fat has rendered from the chorizo.
2. Add the garlic, smoked paprika, salt, black pepper, red pepper flakes, dried thyme, and bay leaf. Stir and cook for just one minute until fragrant. Then stir in the tomatoes, lentils, and chicken broth. Make sure to scrape up any stuck-on brown bits from the bottom of the pot before moving on. Then add the potatoes and carrots over the top.
3. Lock and seal the lid and cook on high for 10 minutes followed by a 15-20 minute natural pressure release. Then release any remaining pressure before reopening the pot. [It’s okay to let it fully release, but this will likely take 30+ minutes due to the high volume in the pot. Also note that it will take about 15-20 to come up to pressure before the 10 minute cook time starts.]
4. Stir in the lemon juice and fresh cilantro leaves. Give it a taste and adjust salt, pepper, or lemon juice to your liking. Serve and ENJOY!
