This is a great soup to have during cold winter months, although it's wonderful anytime of year! It's loaded with fresh veggies and has a hearty flavor anyone will enjoy! Add additional root veggies like carrots if you like.
Ingredients
- ¼ cups dry brown lentils, soaked overnight and: 1 piece (drained)
- slices bacon: 2 piece (chopped)
- extra-virgin olive oil: 1 Tbsp
- onion: 1 piece (chopped)
- green bell pepper: 1 piece (chopped)
- clove garlic: 1 piece (minced)
- roma (plum) tomatoes: 2 piece (chopped)
- links Spanish chorizo sausage, casing removed: 2 piece (chopped)
- bay leaf: 1 piece
- water: 2 cups (or as needed)
- potatoes: 2 piece (cubed)
Metric Conversion
Stages of cooking
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Heat olive oil in a large pot over medium heat. Cook the bacon just until it starts to brown a bit, 5 to 8 minutes. Add the olive oil, onion, and bell pepper; cook and stir until vegetables begin to soften, about 5 minutes.
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Stir in the garlic, tomatoes, sausage, and bay leaf; cook about 4 minutes. Add lentils and water (water should be about an inch deeper than the level of the lentils). Bring to a boil over high heat. Reduce heat to low; simmer, uncovered, until lentils are just cooked, 15 to 20 minutes.
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Put the potatoes into the soup and continue simmering until potatoes are cooked through, 12 to 15 minutes.
