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Serves
6 large or 8 small
Author Notes
My great-grandmother, grandmother and Tia use to make this soup on a cold wintery day. I have a hard time finding good Basque chorizo, which they used, so I substitute it with Portuguese chorizo. If you can find the Basque chorizo, it is a little different, a bit more spicy. —ChezUs
Ingredients
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6 tablespoons
olive oil
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1
medium leek, cleaned and finely minced
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2
stalks of celery, cleaned and cut into small dice
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3
carrots, cleaned and cut into small dice
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4
cloves garlic, minced
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1
large chorizo, cut into small slices
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1 cup
green lentils
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64 ounces
chicken stock
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1
whole dry-farmed or roma tomato
Directions
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Heat olive oil in a soup pot, add leek, celery and carrots. Cook over low heat for about 5 minutes.
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Add the chorizo, stir and continue to cook over low heat; for about 10 minutes.
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Add the garlic and lentils, stir and cook for about 1 minute, over low heat.
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Add the stock and stir. Continue to cook over low heat, for about 30 minutes.
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Add the tomato, stir and continue to cook over low heat, for another 15 minutes or until the lentils are cooked and the tomato has broken down.
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Serve. Eat.
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