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Ingredient
Fullblood Wagyu Chorizo and Red Lentil Soup
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Ingredient
Food ration :
8 servingsCooking time :
45 minutes
2 TBSP
Grapeseed Oil
2 CUP
Red Lentils
24 OZ
Crushed Tomato
2 TSP
Cumin
2 TSP
Ancho Chile Powder
1 QT
Chicken Stock
Cooking instructions
* Step 1
PREPARING THE SOUP
Heat the grapeseed oil in a large Dutch oven. Add the Fullblood Wagyu chorizo (casings removed) to the Dutch oven, and cook while using a wooden spoon to break up the chorizo into small pieces. Remove the chorizo from the Dutch oven with a slotted spoon, and place it into a bowl. Leaving the fat/liquid in the Dutch oven.
* Step 2
Add the diced sweet onions and carrots to the Dutch oven. Sauté for 10 minutes until they are soft and translucent. Then, add the minced garlic, and sauté for 1 minute more. Add in the cumin and ancho chile powder. Then, add the small splash of red wine vinegar. Simmer for a moment.Stir in the red lentils.Add in the crushed tomatoes, chicken stock, and cooked Fullblood Wagyu chorizo (that you set aside earlier).
* Step 3
FINAL STEPS
Give everything a good stir. Then, let the soup simmer for 30 minutes or until the lentils are tender.
OPTIONAL STEP: Blitz with a hand mixer until smooth, but some chunks remain. Serve warm, and garnish with crème fraiche.Enjoy!
Note: if there is a photo you can click to enlarge it
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