Ingredients for Basque Chorizo And Lentil Soup
- 1 cup brown or green lentils
- 4 ounces Spanish chorizo
- 2 tablespoons olive oil
- 2 medium potatoes
- 2 carrots
- 1 green bell pepper
- 1 red bell pepper
- 1 large onion
- 1 teaspoon salt, plus more to taste
- 6 cups cold water
- 2 bay leaves
- Freshly ground black pepper, to taste
- Chopped fresh parsley (optional)
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How to Make Basque Chorizo And Lentil Soup
- Rinse 1 cup of brown or green lentils under cold water.
- In a large soup pot or Dutch oven, combine the lentils, 6 cups of cold water, 1 teaspoon of salt, and 2 bay leaves.
- Bring the mixture to a boil over medium-high heat. Once boiling, reduce heat to low, cover, and simmer for 30 minutes, or until the lentils are tender but not mushy.
- While the lentils simmer, prepare the vegetables: Chop 1 large onion, 2 carrots (peeled and chopped), 1 red bell pepper (seeded and chopped), 1 green bell pepper (seeded and chopped), and 2 medium potatoes (peeled and diced).
- Add 4 ounces of Spanish chorizo (sliced into 1/2-inch thick rounds) and 2 tablespoons of olive oil to the pot with the simmering lentils.
- Add the chopped vegetables (onions, carrots, bell peppers, and potatoes) to the pot. Stir to combine.
- Continue to simmer for another 20-25 minutes, or until the vegetables are tender.
- Taste and adjust seasoning with salt and freshly ground black pepper as needed.
- Remove bay leaves before serving.
- Ladle the soup into bowls and serve immediately. Garnish with a sprinkle of chopped fresh parsley (optional).
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
19g
Fat
30g
Carbs
11g
