lentil soup with chorizo croûtes

lentil soup with chorizo croûtes
via french taste by laura calder
serves 4

1 c. (200 g.) beluga or du Puy lentils*
1 carrot, chopped
1 onion, chopped
1 bay leaf
1 good-sized thyme sprig
4 c. (1 litre) chicken stock
salt and pepper
juice of 1/2 to 1 lemon
about 3 tbsp. (45 ml) olive oil
1 cured chorizo sausage, sliced thinly

Soak the lentils in cold water for 2 hours.** While your lentils are soaking, put your onion, carrot, bay leaf, thyme and chicken stock into a good pot with a heavy bottom. Drain the lentils and stir them into the pot. Cover and simmer until the lentils are very tender, about 30 -- 45 minutes.

Turn the heat off and, remove the bay leaf and thyme. Once it's not simmering, purée with an immersion blender. If you're using a traditional blender, let the lentils cool a bit and then purée in two batches. Stir half the lemon juice into the soup. Taste and season with salt and pepper. It's also possible you'll need more lemon. Reheat gently.

In a small, heavy-bottomed frying pan, heat the olive oil. Fry the chorizo slices until they just curl, about 30 seconds. Flip and fry another 15 seconds. Remove to a plate lined with paper towel.

Ladle soup into bowls. Swirl a little chorizo oil on top of each soup. Top with chorizo croûtes.

*Laura says that any bean will work, including chickpeas and white beans, but I haven't strayed from lentils. However, the lighter colour of chickpeas and white beans could be especially pretty with the red chorizo oil.
**If you don't have time, don't worry about it. Just soak them for a few minutes while you prepare your carrot, onion, and herbs. Your lentils will just take a bit longer to cook through.