Spanish Style Sausage and Lentil Soup with Parsley and Kale
1 lb lentils (about 2 1/4 cups)
5 tbsp extra virgin olive oil
1 1/2 lbs ground chorizo or spicy Italian sausage
1 large yellow onion, peeled and minced
4 carrots, peeled and diced
1/2 cup chopped fresh parsley, divided
3 tbsp white wine vinegar
7 cups chicken or vegetable broth
1 tbsp soy sauce
2 bay leaves
1/4 tsp ground cloves
4 tbsp smoked paprika
2 tsp minced garlic
1 tbsp all-purpose flour
12 oz kale (about 12 cups)
Put the lentils in a bowl with 3 tsp salt. Add 4 cups of boiling water and let soak for 30 minutes. Drain.
Heat 2 tbsp of the oil in a large saucepan or dutch oven over medium heat. Add the sausage and cook, stirring frequently, until browned, about 5 minutes. Use a slotted spoon to remove the sausage to a plate or bowl and turn the heat down to medium low.
Add 3/4 cup of the minced onions, all of the carrots, 1/4 cup of the parsley, and 1 tsp salt to the saucepan. Cover and cook until the vegetables are very soft - about 20 minutes. Lift off the lid and stir every once in while.
Add the lentils and vinegar, increase the heat to medium-high and cook until all the vinegar has evaporated - about 1 minute. Add the broth, soy sauce, bay leaves, and cloves, and bring to a boil. Reduce heat to low, cover, and cook for 15 minutes.
Add the kale and the sausage to the soup and cook until the kale is tender, 5-10 minutes. Check to see if the lentils are tender. If they're not, let the soup simmer for a bit longer before proceeding.
Heat 3 tbsp oil in a small saucepan set over medium heat. Add the remaining onion, paprika, garlic, and 1 tsp ground black pepper. Cook, stirring constantly, for 2 minutes. Add the flour and cook, stirring constantly, for about 30 seconds. Stir this mixture into the soup, and let the soup simmer, stirring occasionally, until it has thickened a bit, about 10 minutes.
Add the remaining 1/4 cup parsley. Taste and add more salt, pepper, and/or vinegar if desired.