Sopa de Lentejas (Andalucian Lentil Soup) |
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Prep Time: 20 Minutes Cook Time: 55 Minutes |
Ready In: 75 Minutes Servings: 6 |
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This is a great soup to have during cold winter months, although it's wonderful anytime of year! It's loaded with fresh veggies and has a hearty flavor anyone will enjoy! Add additional root veggies like carrots if you like. Ingredients:
1 1/4 cups dry brown lentils, soaked overnight and drained |
2 slices bacon, chopped |
1 tablespoon extra-virgin olive oil |
1 onion, chopped |
1 green bell pepper, chopped |
1 clove garlic, minced |
2 roma (plum) tomatoes, chopped |
2 links spanish chorizo sausage, casing removed, chopped |
1 bay leaf |
2 cups water, or as needed |
2 potatoes, peeled and cubed |
Directions:
1. Heat olive oil in a large pot over medium heat. Cook the bacon just until it starts to brown a bit, 5 to 8 minutes. Add the olive oil, onion, and bell pepper; cook and stir until vegetables begin to soften, about 5 minutes.
2. Stir in the garlic, tomatoes, sausage, and bay leaf; cook about 4 minutes. Add lentils and water (water should be about an inch deeper than the level of the lentils). Bring to a boil over high heat. Reduce heat to low; simmer, uncovered, until lentils are just cooked, 15 to 20 minutes.
3. Put the potatoes into the soup and continue simmering until potatoes are cooked through, 12 to 15 minutes.
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