Sopa de Lentilhas com Chouriço e Couve

Name: Sopa de Lentilhas com Chouriço e Couve
Cuisine: Portugal
Ingredients: 400 g Green or brown lentils (rinsed); 200 g Chouriço sausage (sliced); 300 g Kale (thinly sliced); 1 large Onion (chopped); 4 Garlic cloves (chopped); 2 medium Carrots (diced); 50 ml Olive oil; 2 Bay leaves

A recipe from Portugal.

🇵🇹 PortugallunchtraditionalonePotsouphighProteincomfortFood

Nutrition (per serving)

380Calories

22 gProtein

42 gCarbs

14 gFat

6 gSugar

950 mgSalt

Ingredients

400 g Green or brown lentils (rinsed)
200 g Chouriço sausage (sliced)
300 g Kale (thinly sliced)
1 large Onion (chopped)
4 Garlic cloves (chopped)
2 medium Carrots (diced)
50 ml Olive oil
2 Bay leaves

Method

Heat olive oil in a large pot. Sauté chopped onion, garlic and diced carrots until soft and fragrant (6–8 minutes).
Add sliced chouriço and cook 3–4 minutes to release its oils and flavor. Stir in rinsed lentils, bay leaves and enough water or stock to cover by 6 cm.
Bring to a boil, skim any foam, reduce to low simmer and cover partially. Cook 35–45 minutes until lentils are tender but not mushy.
Stir in thinly sliced kale. Simmer uncovered 8–12 minutes until kale is tender but bright green. Adjust seasoning (taste first — chouriço adds salt).
Serve hot in deep bowls with a final generous drizzle of raw olive oil and crusty bread on the side.