Basque Lentil Potato Soup |
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Prep Time: 30 Minutes Cook Time: 90 Minutes |
Ready In: 120 Minutes Servings: 6 |
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I made homemade lentil soup for the first time, and this recipe is a keeper. The potato and sausage add a lot of texture and flavor to this dish. The recipe says it's best when it's made 24 hours in advance. All I can say is if it's this good today, I can't wait for tomorrow. If you don't have chorizo use any other spicy sausage like linguica. Recipe courtesy of Beyond Burlap-Idaho's Famous Potato Recipes, Junior League of Boise. This recipe says it serves 4 to 6 people, but in my opinion it serves 8 to 10. However, if you find yourself going back for additional servings like I did, I suppose it would serve 4 to 6. Ingredients:
1 lb dried lentils |
6 cups water |
1/2 cup potato, cubed |
1/2 cup carrot, diced |
1/2 cup celery, diced |
1/2 cup onion, diced |
15 ounces tomatoes, diced |
9 ounces chorizo sausages, diced (3 3 oz sausages) |
2 beef bouillon cubes |
2 tablespoons catsup |
1 tablespoon worcestershire sauce |
salt |
Directions:
1. Sort and rinse the lentils.
2. Combine the lentils, water, potato, carrot, celery, onion, undrained tomatoes, and chorizo in a large heavy saucepan.
3. Bring to a boil and reduce the heat.
4. Simmer for 1 1/2 hours.
5. Add the beef bouillon, catsup, and worcestershire sauce.
6. Simmer for 30 minutes or longer.
7. Season with salt to taste.
8. Serve in a bread bowl for a special treat.
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