Basque Lentil Potato Soup

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.

• Ready In: 2 hrs 30 mins
• Serves: 6

Ingredients

• 1  lb dried lentils
• 6  cups water
• 1⁄2 cup potato, cubed
• 1⁄2 cup carrot, diced
• 1⁄2 cup celery, diced
• 1⁄2 cup onion, diced
• 15  ounces tomatoes, diced
• 9  ounces  chorizo sausages, diced (3 3 oz sausages)
• 2  beef bouillon cubes
• 2  tablespoons catsup
• 1  tablespoon Worcestershire sauce
•  salt

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.