Hearty Spanish-Style Lentil and (Vegan) Chorizo Soup with Kale by David Pazmiño from Cook’s Illustrated

I omitted the flour, and actually ditched the entire step of creating a roux at the end. Instead, I added all those ingredients are the start of cooking (besides the flour). I also only introduced the chorizo when I added the kale toward the end of the recipe. I used Trader Joe’s vegan kale, which I think is a good product.