Basque Chorizo and Lentil Soup

 

1
pound lentils, sorted and rinsed
1/2
pound chorizo sausages (about 3), sliced
2
tablespoons olive oil
2
medium potatoes, peeled and diced small
2
medium carrots, diced
1
green bell pepper, chopped
1
red bell pepper, chopped
1
onion, minced
Salt to taste

 

 

Place the lentils in a large soup pot.  Add enough cold water to cover them by 3 inches.  Bring the lentils and water to a boil over medium-high heat, reduce the heat to low, and add the sliced sausages and 2 tablespoons of the olive oil.  Cook the lentils for about 45 minutes to 2 hours.

 

Add the potatoes, carrots, green and red bell peppers and onion.  Cook for about 30 minutes longer, until the vegetables are fork tender.  Season to taste with salt and serve. 

 

Serves 6.