Basque Chorizo And Lentil Soup Recipe

Ingredients for Basque Chorizo And Lentil Soup

• 1 cup brown or green lentils
• Chorizo Sausage
• 2 tablespoons olive oil
• 2 medium potatoes, peeled and diced
• 2 carrots, peeled and chopped
• Green Bell Pepper
• Red Bell Pepper
• Onion
• Salt to taste

How to Make Basque Chorizo And Lentil Soup

1. Rinse 1 cup of brown or green lentils under cold water.
2. In a large soup pot or Dutch oven, combine the lentils, 6 cups of cold water, 1 teaspoon of salt, and 2 bay leaves.
3. 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.
4. 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).
5. 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.
6. Add the chopped vegetables (onions, carrots, bell peppers, and potatoes) to the pot. Stir to combine.
7. Continue to simmer for another 20-25 minutes, or until the vegetables are tender.
8. Taste and adjust seasoning with salt and freshly ground black pepper as needed.
9. Remove bay leaves before serving.
10. Ladle the soup into bowls and serve immediately. Garnish with a sprinkle of chopped fresh parsley (optional).