| 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. |
