RISE AND SHINE KAUT 43 OKC
Now that the holidays are over and we’re in full on winter, it’s time to warm things up with something without all the cream and fat... but still filling and nutritious.
This soup is full of flavor, not too timid on the heat, and sure to keep you full, happy, and warm on a cold January night. I hope you enjoy!
2 tablespoons grapeseed oil (or any vegetable oil)
1 medium yellow onion diced (a little over a cups worth)
3 ribs of celery chopped (about a cup)
1- 1 1/2 pounds Anaheim peppers or Hatch green chile roasted, seeded and peeled
2 garlic cloves smashed and chopped
1 pound dried green lentils rinsed
1- 14.5 ounce can fire roasted tomatoes
2 quarts chicken stock
9 ounces pork chorizo, browned in a separate pan
*If you’re looking for a vegetarian option, substitute vegetable stock and a soy chorizo.
- Preheat your oven to 400 degrees. In a bowl toss the Chile peppers in oil, and place on a sheet pan. Roast in the oven for 15 minutes. Remove the peppers and place into a plastic bag to steam. Set aside.
- In a heavy bottom soup pot, heat the grapeseed oil and begin to sweat the onions and celery until tender. Add the garlic, and cook in. Add the washed lentils, followed up the canned tomatoes, Chile Pepper and Lime sauce, and the chicken stock. Add the roasted chile peppers.
- Simmer the soup slowly and mix every now and then for approximately 35-40 minutes, or until the lentils are tender. Taste for seasoning and add Cook’s Line (or salt and pepper) as needed.
- Ladle your soup into a bowl, and add a good size spoonful of the browned chorizo sausage in the center. Garnish with crumbled queso fresco and torn cilantro leaves. Dig in!
Don't forget to stop by the "SHOP" section of this website to purchase any In The Kitchen With Scotty handcrafted sauces and spice blends that you may need for this recipe. Happy Cooking, and thank-you for supporting my small business! -Scotty