Hearty Lentil Chowder with Chorizo (Sopa de Lentejas de la Tia Julita)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
8 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
2 tablespoons vegetable oil 5 ounces chorizo sausage, peeled and sliced into 8 parts 1 cup coarsely chopped onion
1 cup 1/4-inch pieces pumpkin 2 leeks, white and light green parts only, sliced into 1-inch rings 5 cloves garlic, coarsely chopped
1 large tomato, peeled, seeded, and coarsely chopped 1-1/2 cups lentils, pickled over and rinsed 1 small celery rib with leaves, 3 sprigs parsley, and 2 bay leaves, tied together with kitchen string
2-1/2 to 3 quarts water salt and freshly ground black pepper, to taste 4 small potatoes, peeled and cut into 1/4-inch dice
2 tablespoons finely minced fresh parsley



1 Heat the oil in a heavy soup pot. Add the chorizo, onion, and pumpkin; cook over high heat, stirring, for a few minutes. Add the leeks, garlic, and tomato, and cook for 3 minutes more. Add the lentils and the herb bundle.
2 Add enough water to cover the lentils by 2 inches, and bring to a boil. Reduce the heat, and simmer covered for about 30 minutes. Season with salt and black pepper, add the potato cubes, and simmer until the vegetables are soft, 20 minutes. If necessary, add more water.
3 Before serving, discard the herb bundle, and taste for seasoning. Serve the soup piping hot, garnished with the parsley.

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