Basque Lentil Potato Soup

READY IN: 2hrs 30mins
Recipe by AmyZoe

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.

Top Tweak by alphablack88

Instead of typical chorizo, try basque chistorra.

Ingredients Nutrition

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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