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Serves: 4
This simple recipe is hearty and perfect for a fireside evening with friends. Enjoy with Bokisch Tempranillo or Tizona Malbec. You can sub the chorizo for linguica or just about any mildly spicy sausage.
Ingredients
- 2 cups dry lentils
- 4 cloves garlic (crushed, whole)
- 2 onions (chopped)
- 1 red bell pepper (diced)
- 2 tsp Pimentón Dulce (Spanish smoked paprika)
- 1 bay leaf
- 2 or 3 Spanish style chorizo (or linguicia)-sliced
- 2 vine ripened tomatoes (diced)
- 8 cups chicken broth
- Extra virgin olive oil
- Salt and Pepper
Instructions
- Rinse and soak lentils in water for 2 hours. Drain and set aside.
- In a large sauce pan, sauté one of the diced onions, the garlic and the bell pepper in a little olive oil for approximately 5 min.
- Add the Pimentón Dulce, then the drained lentils, bay leaf and ¼ cup olive oil.
- Cover, bring to boil, then reduce to simmer for 30 minutes or until lentils are tender.
- Meanwhile, fry the second diced onion with the chorizo. Add to the lentils with the tomato and cook another 5 minutes.
- Season with Salt and Pepper and drizzle with olive oil upon serving.
Notes
Lentils don't always need soaking, so if you don't have time, you can skip this step!
This is a hearty warm soup to enjoy by the fire with a nice glass of Tizona Malbec or Bokisch Tempranillo! Serve with crusty French Bread and a fresh green salad for a terrific meal with friends.
