Lentil Soup with Chorizo


Lentil Soup with Chorizo
Serves 6
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  1. 1 1/2 cups dry green lentils
  2. 2 tablespoons olive oil
  3. 1 small onion, chopped
  4. 1 garlic clove, minced
  5. 2 cups water
  6. 1 medium potato, cut into chunks slightly bigger than bite size
  7. 2-3 small chorizo sausages (Mexican or Spanish) or 2-3 small linguica sausage (Portuguese)
  8. Salt & pepper
  1. Soak the lentils in cold water for an hour prior to cooking.
  2. Heat olive oil on low heat, add onion and garlic. Sautee until onion begins to look translucent and garlic browns a little.
  3. Add water and lentils, bring to a boil and reduce to a simmer. Add potato.
  4. Add chorizo, in one inch slices.
  5. Cook until lentils get soft and expand and chorizo filling strains against natural casing, about 40-45 minutes.
  6. Serve warm with crusty bread.
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