Lentil Soup
BY Ana Maria Montero
Ingredients
2 tablespoons of vegetable oil
5 ounces chorizo sausage, peeled and sliced into 8 pieces
1 cup coarsely chopped onions
1 cup pumpkin cut into ¼-inch pieces
2 leeks, white and light green parts only, sliced into 1-inch rings
5 garlic cloves, coarsely chopped
1 large tomato, peeled, seeded and coarsely chopped
1½ cups lentils, picked over and rinsed
1 small celery rib, with leaves
3 sprigs parsley
2 bay leaves
2½ to 3 quarts water
Salt and freshly ground black pepper, to taste
4 small potatoes, peeled and cut into small cubes
5 ounces chorizo sausage, peeled and sliced into 8 pieces
1 cup coarsely chopped onions
1 cup pumpkin cut into ¼-inch pieces
2 leeks, white and light green parts only, sliced into 1-inch rings
5 garlic cloves, coarsely chopped
1 large tomato, peeled, seeded and coarsely chopped
1½ cups lentils, picked over and rinsed
1 small celery rib, with leaves
3 sprigs parsley
2 bay leaves
2½ to 3 quarts water
Salt and freshly ground black pepper, to taste
4 small potatoes, peeled and cut into small cubes
Heat the oil in a heavy soup pot. Add the chorizo, onion, carrot and pumpkin; cook over high heat, stirring, for a few minutes. Add the leeks, garlic and tomato, and cook for 3 minutes more. Tie the celery, parsley and bay leaves together w/kitchen string and add along with the lentils to the soup pot. Add enough water to cover the lentils by 2 inches, and bring to a boil. Reduce the heat, and simmer covered for about 20 minutes. Add salt and pepper to taste, add the potato cubes, and simmer until the vegetables are soft, 15 minutes. If necessary, add more water. Before serving, discard the herb bundle, and add additional seasoning to personal taste. Serve the soup piping hot, and garnish with parsley. You can add some Parmesan cheese to taste if you'd like. Enjoy and have a prosperous 2017!