Red lentil and chorizo soup for the “Empty Bowls” fundraiser in Springs

My day started at the restaurant. After checking in with our regular Sunday morning breakfast crowd, tasting a new whole grain pancake recipe and writing a new schedule, I packed out 5 gallons of soup. Oliver (our corgi) and I delivered the package to the “Empty Bowls” fundraiser in Springs.

The kitchen air, steamy from a dozen soups coming to a simmer on the stove, hit me in the face as I entered the firehouse door. Several chefs buzzed about tending to the days preparations. Some serious, some casual and chatty. I felt a community service vibe, one that makes everybody a winner. Leading the charge, organizers Joe Realmuto and Bryan Futterman had their sleeves rolled up, big smiles on their faces, too. Joe & Bryan, both local chefs, initiated this annual event a few years ago to generate funds to purchase seeds and supplies for the greenhouse at the Springs school.

Yesterday Raul and Auggie set up our contribution, a Red lentil & chorizo soup.

The following recipe has been modified to serve a family of 5 with some left over for another meal.


3 cups Mirpoix (celery, onion, carrot) diced @ 1/4 inch
1 cup zucchini, diced same size
3 cups red lentils (pink dal)
1 16oz can dice tomato (Muir Glen)
2 cups cooked dark meat turkey (cleaned and chopped)
2 cups white wine
1 lb fresh chorizo, (chopped and cooked through)
1 quart Turkey stock (made from the above mentioned turkey, chicken works too)
2 teaspoons ground cumin
1/4 cup cilantro (cleaned and chopped)
salt & pepper to taste

Start with the mirpoix in a few tablespoons of fat removed from the top of the turkey stock (or 3 tablespoons of vegetable oil), stir over medium heat until soft. Then add the zucchini and stir again.

Add the red lentils and stir again.

Follow with wine, tomato and stock, stir then cover for 20 minutes.

Next, add the roasted turkey and stir.

Season with salt, pepper and cumin then remove from the stove top, transfer to a container that fits in your fridge and chill overnight.

To serve, start with the soup on medium heat and then cook the chorizo in a separate pan. When the sausage is ready, remove as much excess fat as possible and add the sausage to the soup then sprinkle in cilantro if you like. Bring to a boil and serve.

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