chorizo sausages, peeled and sliced into 8 pieces
coarsely chopped onion
pumpkin, cut into 1/4-inch pieces
leeks, white and light green parts only, sliced into 1-inch rings
garlic cloves, coarsely chopped
tomato, peeled, seeded, and coarsely chopped
1 1/2 cups
lentils, pickled over and rinsed
celery rib, with leaves
2 1/2-3 quarts
salt & freshly ground black pepper, to taste
potatoes, peeled and cut into 1/4-inch dice
finely minced fresh parsley
Heat the oil in a heavy soup pot. Add the chorizo, onion, and pumpkin; cook over high heat, stirring, for a few minutes. Add the leeks, garlic, and tomato, and cook for 3 minutes more.
Tie the celery, parsley & bay leaves together w/kitchen string and add along with the lentils to the soup pot. Add enough water to cover the lentils by 2 inches, and bring to a boil. Reduce the heat, and simmer covered for about 20 minutes.
Season with salt and black pepper, add the potato cubes, and simmer until the vegetables are soft, 15 minutes. If necessary, add more water.
Before serving, discard the herb bundle, and taste for seasoning. Serve the soup piping hot, garnished with the parsley.
Page 2 of 2
Sopa De Lentejas De La Tia Julita (cont.)