This nourishing soup can be made using a variety of winter greens- batwa, sarson, spinach, collard greens, kale or Swiss chard. You can use regular chorizo, kielbasa even a smoked chicken sausage instead of the spicy Goan chorizo. To make it vegetarian replace the sausage links with the bottoms of white mushrooms and add a teaspoon of porcini powder to the lentils. While the feta or parmesan is a nice finishing touch parsley and lemon on its own is perfectly good too incase you want to skip the dairy.
Ingredients for 4
1/2 cup whole black masur or black lentils washed and drained
1 bay leaf dried
2 tbspn extra virgin olive oil
3/4 cup finely sliced leeks or green onions
1 Goa chorizo sausage – about 2.5 tablespoons of crumbled sausage once the casing is discarded or 1/2 tsp porcini mushroom powder
1 tsp minced garlic
1/2 cup chopped tomato
3 tbsp tomato puree
1 cup of winter greens of your choice, washed and chopped
1 cup carrots sliced and halved
1 tsp fresh oregano or 1/2 tsp dried flakes
1 tsp black pepper ground
6 cocktail chicken sausages chopped into 2-3 pieces or use the stalks of white mushrooms (pan fry them lightly)
salt, sugar, hot sauce or paprika or cayenne pepper to taste
1/4 cup chopped parsley, crumbled feta or parmesan and wedges of lemon as desired
Heat olive oil in a large deep saucepan and saute onions, bay leaf and chorizo about 1-2 minutes. Add tomato and tomato puree and cook till soft. Add garlic and saute 1 minute. add washed lentils 4 cups of water, black pepper, oregano, 1 tsp salt, 1 tsp sugar or honey, 1 tsp hot sauce or cayenne pepper, carrots, and cook till lentils are tender but hold their shape. Add more water and cook again if you do not have the desired consistency.
Add the panfried sausages or mushroom stalks and chopped greens of your choice and cook 1-2 more minutes on medium heat. Spoon into bowls.
Garnish each bowl with chopped parsley and feta or parmesan and a wedge or lemon if desired.