Spanish Lentil Soup With Chorizo
photo by Jonathan Melendez
- Ready In:
- 55mins
- Ingredients:
- 8
- Serves:
-
6
ingredients
- 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
- 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.
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Reviews
-
Very tasty! I made this with some smoked chorizo and it came out great. I do agree with some of the other reviews to add more water for a more soupy consistency but I suspect that if you bring it to a quick boil and then set it to simmer quickly, you may not need as much. I also added one more clove a garlic as well simply because I love garlic. Adding this to my list of favorites.
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RECIPE SUBMITTED BY
Valeria
Cheyenne
I am a Spanish teacher and my favorite thing to cook is a slow baked Lima bean casserole with herbs de provence. I also love cooking dairy-free with cashew cream.