Chorizo & Lentils Soup

INGREDIENTS:

Bacon grease
Chorizo (without skin)
Onion
Carrot
Lentils (red, green, black)
Tomato (Roma)
Smoked paprika
Paprika
Garlic powder
S&P

I think I bought the Chorizo at Whole Foods in Raleigh although that shown below is from the Harris Teeter web site.

The Spanish Chorizo already has a lot of smoked paprika in it, but I wanted to add more, of the smoked paprika and the regular paprika. Mexican Chorizo is more anemic. I add onion to most of my dishes. Regular onion if I am cooking it, and sweet or Vidalia onion if I am eating it raw, as in a salad or on a hamburger. And, I don’t want too much tomato. Just enough to add a smidge of acidity.

The other recipe where I add just enough tomato to give the sauce a slightly reddish tint is my Kielbasa/Shrimp/Zucchini Dish. I didn’t want the tomato to overpower the sauce as if I am making a spaghetti sauce.

I just remembered, I added just a little red wine vinegar. I think I’ve read, and Mary Ann has told me she adds a little vinegar to all of her beans. Although I think carrot would go well in this soup, looking at the picture of what I made, I see no carrot in it. Just little red chunks of tomato.