Nothing like making a good hearty soup on the weekend that can be eaten again over the week. This is so easy and quick. The key to making this soup taste really rich is the beef broth. You can use vegetable or chicken broth but I prefer the beef.
6 pieces of dried chorizo sliced into pieces (about 12 ounces)
1 large sweet onion diced
5 medium carrots peeled and cut into 1/4" pieces
1 tsp. cumin
2 cups dried French green lentils ( you could use other lentils)
4 cups beef broth + 4 cups water
Spice bag filled with 3 bay leaves and two sprig thyme
Heat up a large soup pot on the stove and put in the chorizo. Saute the chorizo until it is crispy on a medium heat. Then take all the chorizo out with a slotted spoon into a bowl and set aside.
Add in the onions, carrots and cumin. Leave this on the stove for about 10 minutes until this mixture is soft. Add in the lentils and mix. Add in the beef stock, water and spice bag and bring to a boil. Throw in a pinch of kosher salt.
Bring down to a simmer, put a lid on it and let this sit on the stove for about an hour. Once this is done mix in the chorizo. Serve.