Sopa de Lentejas (Andalucian Lentil Soup)

Name: Sopa de Lentejas (Andalucian Lentil Soup)
Total time: 555
Yield: 6
Ingredients: 1.25 cups dry brown lentils, soaked overnight and drained; 2 slices bacon, chopped; 1 tablespoon extra-virgin olive oil; 1 onion, chopped; 1 green bell pepper, chopped; 1 clove garlic, minced; 2 roma (plum) tomatoes, chopped; 2 links Spanish chorizo sausage, casing removed, chopped; 1 bay leaf; 2 cups water, or as needed; 2 potatoes, peeled and cubed

Recipe by Vanessa Moore from allrecipes.com

Dinner 9 Hr. 15 Mins.

Ingredients

6 servings

•

1.25 cups dry brown lentils, soaked overnight and drained
•

2 slices bacon, chopped
•

1 tablespoon extra-virgin olive oil
•

1 onion, chopped
•

1 green bell pepper, chopped
•

1 clove garlic, minced

•

2 roma (plum) tomatoes, chopped
•

2 links Spanish chorizo sausage, casing removed, chopped
•

1 bay leaf
•

2 cups water, or as needed
•

2 potatoes, peeled and cubed

Instructions

Heat olive oil in a large pot over medium heat. Cook the bacon just until it starts to brown a bit, 5 to 8 minutes. Add the olive oil, onion, and bell pepper; cook and stir until vegetables begin to soften, about 5 minutes.
Stir in the garlic, tomatoes, sausage, and bay leaf; cook about 4 minutes. Add lentils and water (water should be about an inch deeper than the level of the lentils). Bring to a boil over high heat. Reduce heat to low; simmer, uncovered, until lentils are just cooked, 15 to 20 minutes.
Put the potatoes into the soup and continue simmering until potatoes are cooked through, 12 to 15 minutes.