Lemon Lentil and Chorizo Soup

Lentils pair beautifully with chorizo sausage and lemon.  Barley also gives added body and bite to this hearty soup.

2 links chorizo sausage, diced

2 carrots, diced

2 stalks celery, diced

1/2 large sweet yellow onion, diced

2 cloves garlic

1 Tbsp fresh rosemary and/or thyme (I used a mix)

1/4 tsp turmeric

1/4 tsp cimin

1/4 tsp coriander

8 cups chicken broth

1 cup green lentils

1/4 cup barley

3 cups half leaves, stemmed and chopped

1 lemon, halved

Brown the chorizo in a dash of olive oil in a Dutch oven or soup pot.  Remove chorizo to a bowl when browned.  Add carrots, celery and onion to pot and cook for about 5 minutes.

 Mince together the garlic and herbs. 

Add herbs and spices to the veggies and cook another 2-3 minutes. 

Add broth to the pot and add lentils and barley.  Return chorizo to pot. Bring to a gentle boil, stir and reduce to a simmer.  Cover and cook about 20-30 minutes, until the lentils are just beginning to be tender - just stlighty underdone.  Add the kale and continue cooking another 10 minutes or so until everything in the soup is just cooked through.

Squeeze half the lemon’s juice and stir into the soup and slice the second half. Ladle soup into bowls and garnish with lemon slices.

Serves 4-6.