Lentil Soup With Chorizo And Potatoes
serves 4-6
This hearty, spicy soup will warm you all the way through. The potato is really for body. If you want to a thicker, chunkier soup, add one more.
2 tablespoons olive oil
1 medium carrot, diced
1 small onion, diced
3 cloves garlic, minced
2 teaspoons chopped fresh thyme
1/4 pound pancetta, diced
6 cups water
3 chorizo sausages, cut into 1-inch slices
1 small russet potato, peeled and cubed
1 cup red lentils, rinsed and picked through
1 tablespoon lemon juice
prep: 20 minutes
total: 55 minutes
large saucepan
colander
1. In a large saucepan, heat the olive oil over medium heat. When the oil is hot and shimmering, add the carrot, onion, garlic, thyme and pancetta. Season them with a light sprinkling of pepper and cook, stirring occasionally, until the vegetables are soft, 5-7 minutes.
2. Add the water, chorizo and potato. Bring the soup to a boil, then reduce immediately to a simmer and cook, stirring occasionally, until the potato cubes are barely tender, 15-20 minutes. Add the lentils and cook until they're tender, 5-10 more minutes.
3. Stir in the lemon juice and add more salt and pepper to taste.
2. Add the water, chorizo and potato. Bring the soup to a boil, then reduce immediately to a simmer and cook, stirring occasionally, until the potato cubes are barely tender, 15-20 minutes. Add the lentils and cook until they're tender, 5-10 more minutes.
3. Stir in the lemon juice and add more salt and pepper to taste.
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