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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 8 |
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Frankly, this is not the most attractive looking soup in the world, but it's very yummy and you can make a lot and freeze it in individual servings. The flavor improves if you cook it the day before. This is practically a stew, and is great served with crusty bread. Ingredients:
2 cups of dried green lentils |
1 onion roughly chopped |
3 cloves of garlic, minced |
2 green peppers, roughly chopped |
4 sticks of celery, roughly chopped |
2 carrots, roughly chopped |
1 potato cubed |
1 loop of cooking chorizo (the small sausage, not the slicing kind) roughly chopped. |
1 tin of tomatoes (drained, but save the juice) |
1 cup of red wine |
2 cups of beef or chicken stock |
enough water to cover all ingredients in the pot |
1 tsp salt |
1/2 tsp pepper |
2 bay leaves |
1 tsp sugar |
2 tbsp olive oil |
Directions:
1. Pour the olive oil into the bottom of a large stewpot.
2. Add bay leaves, garlic, onions, green peppers, celery and chorizo into the pot and saute on medium heat for about 5 minutes.
3. With the heat still on, add drained tinned tomatoes and lentils
4. Saute, stirring for about 5 mins.
5. Add carrots, potatoes, wine, stock and season with salt and pepper. Stir.
6. If the liquid does not cover the ingredients in the pot, add the tomato juice from the tin. If this still doesn't cover all the ingredients, add water to cover.
7. Bring to the boil.
8. Once the soup is boiling, lower the heat to a simmer, and cover the pot.
9. Taste occasionally, adding sugar or salt if needed.
10. Cook until lentils are tender. Adding more water if needed.
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