1 lb ground chorizo sausage
1 onion, chopped
2 stalks celery, chopped
2 carrots, peeled and chopped
3 garlic cloves, minced
2 quarts chicken stock
1 bay leaf
1/4 tsp red pepper flakes
1 cup lentils, rinsed and sorted
Shredded pecorino romano cheese, for garnish
Preheat a large dutch oven or stock pot over medium high heat.
Add the chorizo, breaking it up into pieces, as it begins to brown about 5-7 minutes.
To the sausage add the onions, celery and carrots.
Saute the vegetables, stirring frequently, until they begin to soften.
Add the garlic until fragrant, about 30 seconds.
Add the stock, bay leaf, red pepper and lentils to the pot.
Bring up to a boil.
Reduce heat to a simmer, and cook until lentils are soft and cooked through, about 20-30 minutes. Remove bay leaf.
Ladle soup into bowls and garnish with extra cheese.
Try adding in diced potatoes or kale for a different riff on the standard recipe!