Umami Recipes
Umami Recipes

NYT Classics

Spicy Chorizo and Red Lentil Soup with Kale

8 servings


45 minutes

total time


4 links fresh (uncured) Mexican-style chorizo, casings removed (1 pound)

2 tightly packed cups chopped kale

1 medium onion, chopped

2 medium carrots, peeled and sliced into 1/4-inch rounds

2 stalks celery, sliced 1/4-inch thick

2 garlic cloves, minced

1/2 teaspoon kosher salt, more to taste

1/4 teaspoon ground black pepper

2 quarts low-sodium chicken broth

1 14.5-ounce can diced tomatoes, with juice

1 cup red lentils

Crusty bread, for serving


Set a large pot or Dutch oven over medium-high heat. Add the chorizo and cook, breaking the sausage into small pieces and stirring occasionally, until the chorizo is browned, about 8 minutes.

Add the kale, onion, carrots, celery and garlic and cook, stirring occasionally, until the vegetables are just starting to become tender, about 5 minutes. You should hear a steady sizzle from the pot; adjust the heat as needed. Season with salt and pepper.

Add the chicken broth, tomatoes and lentils, and bring to a boil. Reduce the heat to low, cover and gently simmer, stirring occasionally, for 20 minutes, or until the lentils are soft.

When ready to serve, taste and adjust the seasonings. Serve hot with crusty bread. Leftovers can be refrigerated in an airtight container for up to 7 days.


Serving Size




Total Fat

17 g

Saturated Fat

5 g

Unsaturated Fat

10 g

Trans Fat

0 g




701 mg

Total Carbohydrate

29 g

Dietary Fiber

5 g

Total Sugars

4 g


20 g

8 servings


45 minutes

total time
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