Spicy Lentil & Chickpea Soup with Chorizo Sausage

Wednesday, April 21, 2010
After our crockpot mishap (see a few weeks ago), we got a new slow cooker.  It's a Hamilton Beach one with three different size ceramic bowls depending on the size of your recipe.  I like it, but miss the old one with the automated settings (that shut off after a certain number of hours).  This was the first attempt with the new slow cooker - from the recipe book that came with it.  It is delicious, but we shouldn't have put in so much cayenne.  We like spice, but not super-spicy.  If I made it again, I've already made a note to only do 1 tsp cayenne. 

Spicy Lentil & Chickpea Soup with Chorizo Sausage
1 lb. brown lentils, rinsed well and drained
2 14-oz cans diced tomatoes with juice
3 15-oz cans chicken broth
1 large onion, peeled, chopped
4 garlic cloves, peeled, minced
3 carrots, peeled, sliced
6 sprigs fresh thyme
14 oz can chickpeas, rinsed and drained
12 oz Chorizo sausage, sliced
1/2 fresh lime, juiced
1/2 to 1-1/2 tsp ground cayenne
Salt and fresh ground pepper to taste
Fresh parsely, minced for garnish
Combine lentils, carrots, tomatoes, 2 cans chicken broth, onion, garlic, and thyme sprigs in stoneware dish.  Cook on LOW for 6 hours or HIGH for 4 hours until lentils are soft.  Remove thyme sprigs.  Add chickpeas, sausage, 1 can chicken broth, and ground cayenne.   Cook on LOW for 2 more hours, or on HIGH for 1 more hour.  Just before serving, stir in lime juice and season to taste with salt and pepper.  Serves 4-6.
* Recipe from Hamliton Beach Instruction Manual