Spanish Lentil Soup (Print Version)
# Ingredients:
01 -
1/2 pound potatoes, diced after peeling.
02 -
10.5 ounces green lentils, rinsed.
03 -
1 medium carrot, finely chopped.
04 -
6 cups chicken stock (low-sodium).
05 -
1 medium red pepper, chopped.
06 -
2 garlic cloves, minced.
07 -
1 medium onion, finely chopped.
08 -
2 tablespoons tomato paste, not diluted.
09 -
2-3 celery stalks, cut into small pieces.
10 -
1 tablespoon olive oil for cooking.
11 -
Fresh parsley, roughly torn for garnish.
12 -
Salt and black pepper for seasoning.
13 -
1/2 pound chorizo sausage, sliced into rounds.
14 -
2 bay leaves for flavor.
15 -
1 teaspoon fresh thyme leaves, chopped.
16 -
1 teaspoon smoked paprika for spice.
# Instructions:
01 -
Warm the olive oil over medium heat in a big pot.
02 -
Brown the chorizo for 3-4 minutes. Take it out.
03 -
Sauté the onion, carrot, celery, and pepper for 8-10 minutes.
04 -
Toss in garlic, thyme, and paprika. Cook for 1 minute.
05 -
Stir in tomato paste and let it cook for one minute.
06 -
Put in the lentils, potatoes, stock, bay leaves, and previously cooked chorizo.
07 -
Let it boil, then reduce heat to simmer for 30 minutes, until the lentils soften.
08 -
Mix in the parsley before serving.
09 -
Add salt and pepper to taste. Serve while it’s still hot.
# Notes:
01 -
Green lentils keep their shape even after cooking.
02 -
Can store in the freezer for future meals.