This is one of the most popular dishes in Spain, very recommendable due to its nutritive value, high content in Iron, and its excellent flavour. This dish is perfect for the coldest months of the year due to its richness.
I learned this particular recipe about 15 years ago when I was at the University from one of my fellow student colleagues. To my particular taste this is one of the more delicious Spanish Lentil Soup that I ate in all my live, and since then I cooked a few times every year.
Some people in Spain like to add a dash of Sherry Vinegar and Olive oil to its own dish of Lentil Soup before start eating it, along with a good piece of Rustic Bread.
INGREDIENTS for 4 people.
- 1/2 Kg of Green Lentils.
- 2 Green Peppers (Chopped in big chunks).
- 2 Onions (Chopped in big chunks).
- 2 Tomatoes (Chopped in big chunks).
- 5-6 Cloves of Garlic (Peeled).
- Good fresh Chorizo.
- 2-3 Tablespoons of Salt depending on taste.
- 2 Bayleaf Leaves.
- Extra Virgin Olive Oil and Sherry Vinegar for lentil dressing.
|Get all ingredients.|
|STEP 1 - In a deep pan add the lentils...|
STEP 2 - ... and the rest of ingredients.
|STEP 3- Add abundant hot water, enough to cover all the vegetables...|
|STEP 4&5 ... and set to boil for about 20 minutes or the time needed for the lentils to become soft and tender to chew.|
|STEP 6 - Get the Chorizo ready and cut into 3 cms long pieces.|
|STEP 7 - Add the chorizo into the still boiling Lentil Soup and allow to boil for another extra 5 minutes.|
|STEP 8 - You can see how the Chorizo release part of its substance into the Lentil Soup, so it becomes slightly reddish due to Chorizo color.|