My favorite way to make lentil soup is with loads of chopped up dried/cured chorizo in the bottom. The oils and all the goodness from the chorizo makes the soup zingy and spicy and delicious. Not exactly healthy, but the flavors....oh the flavors. But in deference to trying to do more meatless entrees, I decided to remove the meat, but leave the essential chorizo flavors. And I would have taken a picture but seriously, folks, has anyone been able to take a picture of lentil soup where it doesn't just look like a bowl of brown mush? It's certainly far, far outside my skill set..... <br />Oh, and pretty much like all soups, it's significantly better the next day once all the flavors have had a chance to get to know one another better.

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