Lentil
and Sausage Soup • Potaje de Lentejas
Servings: 10
Ingredients:
1 pound
lentils, washed
½ cup
finely chopped celery
1
tablespoon butter
2 14
ounce cans chicken broth
4 chorizo
sausages (or smoked sausage) sliced in ½ inch rounds
1 garlic
clove, minced
¼
teaspoon salt
½
teaspoon pepper
2/3
cup thinly sliced carrots
¼ cup
finely chopped parsley
½ cup
finely chopped onion.
Directions
• Soak the
lentils in water to cover for at least 2 hours. Drain and reserve. In a
large pot, melt the butter over moderate heat. Add the sausage and sauté for
3 minutes. Add the carrots, onions and celery and continue cooking until the
vegetables are soft (about 6 minutes).
• Stir in
the lentils, salt and pepper and the chicken broth. Bring to a boil then
lower the heat and simmer, covered, for approximately 45 minutes or until
the lentils are soft. Stir often and add more water if the soup begins to
dry out before the lentils are fully cooked.
• Remove
about 2 cups of lentils and run them through a blender, then return them to
the pot to thicken the soup.
• Serve
sprinkled with parsley and accompanied with white rice.
Soups & Stews
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