Spanish Lentil Soup (Printable Version)
Smoky chorizo combines with green lentils, soft vegetables, and herbs for a cozy and filling bowl. A great choice for cold days.
# What You'll Need:
01 -
2 garlic cloves, smashed.
02 -
2-3 celery ribs, chopped up.
03 -
Fresh parsley, chopped roughly.
04 -
2 tablespoons of tomato puree.
05 -
10.5 ounces of green lentils.
06 -
1/2 pound of cubed potatoes, no skin.
07 -
6 cups of chicken broth (low sodium).
08 -
1 teaspoon of smoked paprika.
09 -
1 teaspoon fresh thyme leaves.
10 -
Salt and pepper, adjust to taste.
11 -
1 medium-sized carrot, diced small.
12 -
1 red bell pepper, diced.
13 -
1 onion, medium-sized, finely diced.
14 -
2 bay leaves for flavor.
15 -
1 tablespoon of olive oil.
16 -
1/2 pound chorizo sausage, sliced up.
# Steps to Follow:
01 -
Warm oil in a big pot on medium heat.
02 -
Fry the chorizo slices until crispy, about 3-4 minutes. Then take them out.
03 -
Toss in the onion, pepper, celery, and carrot. Cook them 8-10 minutes until soft.
04 -
Add in garlic, thyme, and paprika. Let it cook for just a minute.
05 -
Stir in the tomato paste. Let it cook down for 60 seconds.
06 -
Pour in the broth, lentils, potatoes, bay leaves, and cooked chorizo.
07 -
Turn up the heat to boiling, then reduce and simmer for around 30 minutes, or until the lentils are soft.
08 -
Add a handful of parsley and mix it in.
09 -
Add a pinch of salt and some black pepper. Dish out and enjoy warm.
# Additional Notes:
01 -
Green lentils keep their shape while cooking.
02 -
You can freeze this for another time.