Ingredients for Basque Lentil Potato Soup
- 1 cup brown or green lentils
- 8 cups water
- 2 lbs potatoes
- 1 large carrot
- 2 celery stalks
- 1 medium onion
- 1 (28 ounce) can undrained crushed tomatoes
- 8 ounces chorizo sausage (or linguica)
- 2 cups beef bouillon
- 2 tablespoons ketchup
- 1 tablespoon Worcestershire sauce
- Salt, to taste
- Freshly ground black pepper, to taste
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Basque Lentil Potato Soup? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Basque Lentil Potato Soup
- Sort and rinse 1 cup of brown or green lentils.
- In a large, heavy-bottomed pot or Dutch oven, combine the lentils, 8 cups of water, 2 lbs potatoes (peeled and diced), 1 large carrot (chopped), 2 celery stalks (chopped), 1 medium onion (chopped), 1 (28 ounce) can of undrained crushed tomatoes, and 8 ounces of chorizo sausage (or linguica), roughly chopped.
- Bring the mixture to a rolling boil over high heat.
- Reduce heat to low, cover, and simmer for 1 hour and 30 minutes, or until the lentils are tender.
- Stir in 2 cups of beef bouillon, 2 tablespoons of ketchup, and 1 tablespoon of Worcestershire sauce.
- Continue to simmer for another 30 minutes, or until the flavors have melded beautifully. Taste and adjust seasonings as needed.
- Season generously with salt and freshly ground black pepper to taste.
- For an extra special touch, serve your hearty soup in crusty bread bowls!
Nutrition Information (Approximate per serving)
Sodium
59 g
Sugar
25g
Fat
65g
Carbs
18g
