Recipe by Valeria
When I first arrived in Córdoba, Spain to study for a year, the cook in my dorm served this, my first lunch in my new home. I had never had lentils before, but this dish quickly became my absolute favorite. My additions to the recipe are the garlic, onion and potato; I tried carrot once but I overcooked it and was traumatized by the mushiness, so I haven't done that since. The best part about this recipe is it costs less than $10 to make and feeds many.
Top Review by livimeikle
Yes, this soup will not be very soupy, but that's how it's eaten in Spain. I've looked all over for a good lentejas recipe, also one of my favorite Spanish recipes, one that is not watery or soupy, so I'm thrilled I found this. Thanks!
- 1 1⁄2 cups dry green lentils
- 2 tablespoons olive oil
- 1 small onion, chopped
- 1 garlic clove, minced
- 2 cups water
- 1 medium potato, cut into chunks slightly bigger than bite size
- 2 -3 small chorizo sausages (Mexican or Spanish) or 2 -3 small linguica sausage (Portuguese)
- salt & pepper
Directions See How It's Made
- Soak the lentils in cold water for an hour prior to cooking.
- Heat olive oil on low heat, add onion and garlic. Sautée until onion begins to look translucent and garlic browns a little.
- Add water and lentils, bring to a boil and reduce to a simmer. Add potato.
- Add chorizo, in one inch slices.
- Cook until lentils get soft and expand and chorizo filling strains against natural casing, about 40-45 minutes.
- Serve warm with crusty bread.