LENTILS WITH CHORICILLOS SOUP

 

PORCIONES: 5

 

TIME: 1 HOUR

 

INGREDIENTS

12 oz. lentils

1 and ¾ qt. water

2 Tbsp. olive oil

¾ c. diced onions

4 sliced garlic cloves

¾ c. diced celery rib

¾ c. diced carrots

¾ c. diced green bell pepper

¾ c. diced red bell pepper

2 c. diced cabbage

1 Tbsp. fresh chopped oregano

2 tsp. fresh thyme leaves

½ tsp. ground cumin

¼ tsp. ground black pepper

¼ c. tomato sauce or tomato puree

2 chicken bouillon or 2 tsps. salt

12 oz. choricillos (Mini Spanish chorizos)

PREPARATION

Pick out any debris of the lentils and rinse with cold water. Place the lentils in a container with 1 and ¾ quarts water. Let them soak in the water while you measure and cut the ingredients necessary for the recipe.

At moderate temperature heat up the oil in a large pot and sauté onions, garlic, celery, carrots, green and red pepper. Let the vegetables to caramelize a bit, stir them once in a while, this will add a lot of flavor to the soup.

Add the lentils with the liquid, cabbage, oregano, thyme leaves, cumin, ground pepper, tomato sauce and choricillos. Bring it to a boil, reduce the heat and cook until the lentils are tender, about 30 minutes.