The original recipe calls for making this with lentils, which I thought I had; turns out they were split peas. Oh well, it was delicious!
2-3 cups chicken broth
1/2 lb split peas
1/2 onion, chopped
1 clove garlic, chopped
1 t ground cumin
pinch cayenne pepper
1/2 lb fresh chorizo links, sliced
6 oz bag baby spinach
In a large soup pot or Dutch oven, bring broth, peas, onion, garlic, cumin, and cayenne pepper to a boil; reduce heat to low, cover, and simmer 30 minutes.
Meanwhile, heat a little oil in a large frying pan over medium heat. Add chorizo and cook til golden brown. Add to soup, along with spinach, and cook 3 to 4 minutes longer, or til chorizo is cooked through and spinach is wilted.
I served the soup with buttermilk cornbread.