Description
This is a great soup to have during cold winter months, although it’s wonderful anytime of year! It’s loaded with fresh veggies and has a hearty flavor anyone will enjoy! Add additional root veggies like carrots if you like.
Ingredients
- 1 ¼ cups dry brown lentils, soaked overnight and drained
- 2 slices bacon, chopped
- 1 tablespoon extra-virgin olive oil
- 1 onion, chopped
- 1 green bell pepper, chopped
- 1 clove garlic, minced
- 2 roma (plum) tomatoes, chopped
- 2 links Spanish chorizo sausage, casing removed, chopped
- 1 bay leaf
- 2 cups water, or as needed
- 2 potatoes, peeled and cubed
Instructions
- Heat olive oil in a large pot over medium heat. Cook the bacon just until it starts to brown a bit
- 5 to 8 minutes. Add the olive oil
- onion
- and bell pepper; cook and stir until vegetables begin to soften
- about 5 minutes.
- Stir in the garlic
- tomatoes
- sausage
- and bay leaf; cook about 4 minutes. Add lentils and water (water should be about an inch deeper than the level of the lentils). Bring to a boil over high heat. Reduce heat to low; simmer
- uncovered
- until lentils are just cooked
- 15 to 20 minutes.
- Put the potatoes into the soup and continue simmering until potatoes are cooked through
- 12 to 15 minutes.
Prep Time: 20 mins
Cook Time: 55 mins
Total Time: 9 hrs 15 mins
Servings: 6