Serves10
- Active Time:20 min
- Start to Finish:2 hr
Here is an almost effortless soup that will taste even better the day after it's made.
January 2007
-
1
pound
French green lentils (about 2 1/2 cups), picked over and rinsed
-
10
oz
mushrooms, chopped (about 4 cups)
-
3
medium onions, coarsely chopped
-
1
cup
chopped carrot
-
1
cup
chopped celery
-
1
(3- to 4-inch) cinnamon stick
-
1
Turkish or California bay leaf
-
3 1/2
cups
reduced-sodium beef broth (28 fl oz)
-
2
quarts
water
-
1
teaspoon
salt
-
1/2
teaspoon
black pepper
-
3 1/2
oz
Spanish chorizo (cured spiced pork sausage), casing removed and sausage thinly sliced (1 cup)
-
Simmer all ingredients except chorizo in a 6- to 8-quart heavy pot, partially covered, stirring occasionally, 1 1/2 hours. Discard cinnamon stick and bay leaf, then stir in chorizo and gently simmer 5 minutes to allow flavors to blend.
Cooks' note: Soup can be made 4 days ahead and cooled completely, uncovered, then chilled, covered.
