Lentil Soup with Spanish Chorizo
A hearty, succulent lentil soup with Spanish chorizo and potatoes, this recipe makes a fulfilling meal.
- 2 Tbs. of olive oil
- 1 cup onion finely chopped
- 4 garlic cloves minced
- 1 cup red bell pepper finely chopped
- 1 pound lentils, rinsed
- 10 cups water
- 1 cup Spanish chorizo, finely sliced
- 2 cups potatoes, diced
- coarse sea salt
- black pepper, freshly grounded
In a saucepan over medium heat, heat the olive oil and make a sofrito by sautéing the onions, garlic and red bell pepper, for 5 minutes.
Add the lentils and stir. Add the water and bring to boil over high heat.
Boil for 5 minutes and discard the foam.
Add the chorizo and the potatoes and bring to boil.
Once it boils, reduce the heat to medium, cover and cook for 12 minutes.
Let rest for 20 minutes before serving.
Serving: 1.5cups | Calories: 301kcal | Carbohydrates: 41g | Protein: 18g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 193mg | Potassium: 701mg | Fiber: 18g | Sugar: 3g | Vitamin A: 656IU | Vitamin C: 30mg | Calcium: 52mg | Iron: 5mg