Today was the first day of Fall in my book. That’s by LA standards, people! Yes. We had a bit of cloudiness that might suggest our warm weather is heading out. What better reason do I need to post my first soup of the season.
This steaming bowl is inspired by a soup I have tasted a few times at MBPost, a new restaurant in town that is getting a lot of attention for a good reason. The food is fantastic at this swanky yet casual spot. My hubby and I have ordered a soup similar to this one on several occasions since the social house has opened. And each time it stands out as excellent. After the last time I thought why not try to make something similar at home. And that’s when I realized how easy this concoction really is.
1 cup dry lentil beans, soaked overnight in 4 cups of water
half of a 12 oz. beef or pork chorizo, casing removed
32 oz. beef broth
1/2 onion, finely diced
1 carrot, diced
1 garlic clove, smashed
1 lime juiced
1/4 cup light sour cream
1. Remove the casing from the chorizo and saute it with the onions in a large stockpot over medium-high heat. As you cook the chorizo, much of the fat will ooze out. And there is a lot of it. The first time I cooked chorizo I wasn’t sure it was really cooked because my test for ground meat is to check whether it’s firm or pink, but chorizo is super red in color. So, I just went by texture. It took about 8-10 minutes for the chorizo to look dry and felt firm to press.
2. After cooking the chorizo, use a slotted spoon to remove the meat and drain it on paper towels, while you remove some of the grease from the pan. Leave about one teaspoon of the fat.
3. Return the pan to high heat this time, and add the lentils, chorizo and onions, garlic, carrots and broth. Bring all of this to a boil. Once it comes to a boil reduce the heat to a simmer. Let it simmer uncovered for about 20 minutes or until the lentils are tender.
4. To serve squeeze the lime into the soup, and then ladle the soup into bowls. Top each bowl with fresh chives and a teaspoon of sour cream and a nub of crusty bread. At the restaurant they serve it with a couple of steamed shrimp, but I didn’t take that extra step this time. Enjoy!