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Lentil Soup with Chorizo - serves 4
1 jar lentils (18.9 ounces)
1/2 pound chorizo (hot or sweet), cubed
3 tablespoons olive oil
5 small potatoes, cubed
1 medium onion, minced
2 cloves garlic, minced
1 red bell pepper, diced
5 cups water or chicken stock (or a combination)
Salt to taste
In a large pot, cook the onions and garlic, in a little olive oil until golden.
Add the red pepper, and the potatoes as well as the chorizo and sauté for five or six
minutes over medium-low heat.
Add the lentils, a little more olive oil and stir.
Cover with water or stock and cook until the potatoes are tender about 15-20 minutes.
Salt to taste.
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