Lentil Soup with Chorizo and Kale

Prep Time: 15 minutes
Total Time: 40 minutes
Makes: 4


  1. 1 tbsp (15 mL) olive oil
  2. 1/2 pkg (50 g) Sensations by Compliments Mild Sliced Chorizo, finely chopped
  3. 1 onion, finely diced
  4. 3 cloves garlic, minced
  5. 1/4 tsp (1 mL) hot pepper flakes
  6. 4 cups (1 L) reduced sodium chicken broth
  7. 1 can (540 mL) Compliments Lentils, drained and rinsed
  8. 4 cups (1 L) packed Compliments Organic Mixed Baby Kale
  9. 2 tbsp (30 mL) fresh orange juice
  10. 2 tbsp (30 mL) finely chopped fresh parsley


  1. Heat oil in large saucepan set over medium heat. Cook chorizo, onion, garlic and pepper flakes 5 min., or until chorizo starts to brown and onions soften. Stir in broth and lentils; bring to a boil. Reduce heat to medium-low. Cover loosely and simmer 15 min. to blend flavours. 
  2. Stir in kale; cook 1 min. to wilt. Stir in orange juice. 
  3. Divide soup into 4 bowls. Sprinkle with parsley.

  • Serve with crusty bread.
  • Instead of baby kale, use other greens such as chopped chard, fresh or frozen spinach.s
  • Stir any leftovers into cooked quinoa, rice, pearl couscous or pearl barley.