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Wok eggs, fried rice and hot Dry Noodles.
This flavorful soup is a lighter, fresher take on Spanish lentejas con chorizo, a thick lentil and chorizo stew. And thanks to canned lentils, it's quick to make. We liked smoked hot paprika here, but if you only have smoked sweet paprika, add ¼ teaspoon cayenne pepper for a little heat. Serve with crusty bread.
Servings
Don't use Mexican fresh chorizo in this recipe. The smoky intensity of cured Spanish chorizo is essential for developing flavor in the broth. Also, don't allow the soup to boil, as this toughens the chorizo; aim for a gentle simmer.
10 minutes active
tablespoon extra-virgin olive oil
medium garlic cloves, chopped
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