Sopa de Lentejas (Andalucian Lentil Soup) Best Family Recipes
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| Sopa de Lentejas (Andalucian Lentil Soup) |
"This is a remarkable soup to have for the duration of bloodless wintry weather months, even though it's great every time of 12 months! It's loaded with fresh greens and has a hearty taste absolutely everyone will revel in! Add extra root greens like carrots if you want."
Ingredients :
- 1 1/four cups dry brown lentils, soaked in a single day and drained
- 2 slices bacon, chopped
- 1 tablespoon more-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 eliminated, chopped
- 1 bay leaf
- 2 cups water, or as needed
- 2 potatoes, peeled and cubed
Instructions :
| Prep : 20M | Cook : 6M | Ready in : 9H15M |
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- Heat olive oil in a large pot over medium warmness. Cook the bacon simply till it begins to brown a bit, five to eight mins. Add the olive oil, onion, and bell pepper; cook and stir till veggies start to soften, about five mins.
- Stir inside the garlic, tomatoes, sausage, and bay leaf; prepare dinner about four minutes. Add lentils and water (water have to be approximately an inch deeper than the level of the lentils). Bring to a boil over excessive heat. Reduce warmness to low; simmer, exposed, until lentils are just cooked, 15 to twenty minutes.
- Put the potatoes into the soup and hold simmering till potatoes are cooked through, 12 to 15 minutes.
Notes :
- Use Spanish sausage, now not Mexican, on this recipe. Spanish chorizo is a corporation, completely cooked sausage; Mexican chorizo is raw. You can substitute Portuguese linguica or different kinds of smoked sausage for the chorizo.
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