Sopa De Lentejas De La Tia Julita

Recipe by Elmotoo
READY IN: 55mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 2
    tablespoons vegetable oil
  • 5
    ounces chorizo sausages, peeled and sliced into 8 pieces
  • 1
    cup coarsely chopped onion
  • 1
    cup pumpkin, cut into 1/4-inch pieces
  • 2
    leeks, white and light green parts only, sliced into 1-inch rings
  • 5
    garlic cloves, coarsely chopped
  • 1
    large tomatoes, peeled, seeded, and coarsely chopped
  • 1 12
    cups lentils, pickled over and rinsed
  • 1
    small celery rib, with leaves
  • 3
    sprigs parsley
  • 2 12 - 3
    quarts water
  • salt & freshly ground black pepper, to taste
  • 4
    small potatoes, peeled and cut into 1/4-inch dice
  • 2
    tablespoons finely minced fresh parsley
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DIRECTIONS

  • 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.
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