Chorizo Lentil Soup


Serves: 6
Prep time: 1 hour 15 minutes

1 lb of chorizo
1.5 cups of green lentils
2 stalks of celery chopped
1 medium sweet onion chopped
2 medium carrots chopped
1 large red potato peeled and cut in to large chunks
1 small head of cabbage thinly chopped
6-7 cups water
1 tbsp of thyme
S and P to taste

Sauté the chorizo in EVOO until done. Remove from pan. Add more EVOO and sauté the cabbage, onion, celery, and carrots until slightly soft. Add the chorizo, the lentils, and the water. Add the thyme. Cook, covered, on low heat for 30 minutes. Add more water if needed. Add the potato and cook for 20 more minutes until lentils and potato are done. Add S and P to taste.
Serve plain or with brown rice.

Judy Brown

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