Arts and Entertainment

Alaska from Scratch: Chorizo and red lentil soup that's perfect for people who like it hot

Super Bowl is the perfect time to make something spicy, and it doesn't always have to be a pot of chili. I have a thing for spicy food, but I've gotten into the trap of making fewer spicy dishes at home for the kids' sake.

I know some of you have kids who will eat everything you eat, including the hot stuff. Those are just not my kids. I remember that my affinity for all things hot and spicy grew over time, as I got older, and I hope that my children will be the same. I imagine that someday they might come to love spicy food as much as I do. In the meantime, sometimes it's worth it to make a spicy dish just for the spice-lovers in the house and make something quick and easy for the non-spice-lovers, so I can occasionally get my heat on, so to speak.

This chorizo and red lentil soup soothed my heat-deprived soul. It was everything I was craving -- thick, meaty and full of deep, spicy flavor. I had leftovers for several days. You know something is good when you crave the leftovers for lunch the next day. And the next.

Spicy chorizo red lentil soup

Serves 6

1 pound ground chorizo (Mexican style)

1 onion, chopped

2 cloves garlic, minced

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2 celery stalks, chopped

1 large carrot, peeled and chopped

2 cups kale, chopped

1 cup red lentils

1 (14.5 ounce) can diced tomatoes in juice

6 cups chicken broth

Salt to taste

1. Place a large pot or Dutch oven over medium-high heat. Brown the chorizo. Add the onions, garlic, celery, carrots and kale to the pot and sauté with the chorizo until the vegetables start to become tender, about 5 minutes, stirring often. Add the lentils, tomatoes and chicken broth and bring it all to a simmer. Turn the heat down to low, cover the soup, and simmer for about 20 minutes or until the lentils are soft, stirring often so that the soup doesn't stick as it thickens.

2. When the lentils are soft and the soup has thickened, taste for seasoning. Add salt as needed and serve. Serve with crusty bread.

Maya Wilson lives in Kenai and blogs about food at alaskafromscratch.com. Have a food question or recipe request? Email maya@alaskafromscratch.com and your inquiry may appear in a future column.

Maya Wilson

Maya Wilson lives and cooks on the Kenai Peninsula and writes the Alaska From Scratch blog. Her book, "The Alaska from Scratch Cookbook: Seasonal. Scenic. Homemade," was published in 2018 by Rodale Books.

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