Spanish Lentil Soup

While Xan liked the Coconut Lentil Soup, he still prefers the Spanish Lentil Soup.  Luckily for me, I love them both!

Serves 4 people
Preparation Time: 15 minutes
Cooking Time: 1 Hour
Total Time: 1 Hour and 15 minutes


1 cup lentils soaked overnight
Olive Oil
1 onion chopped
2 green peppers chopped
2 dried bay leaves
salt and pepper
1/2 – 1 cup sliced Spanish Chorizo (blood sausage)

In a large pot, combine the lentils, green peppers, bay leaves, a couple glubs of olive oil, and half of the chopped onions.  Fill the pot with enough water to cover all the ingredients plus an extra inch or two.  Bring to a boil and simmer for 40 min.

In a frying pan, fry the sliced chorizo and the rest of the onions in olive oil for about 5 minutes.  Add it to the simmering pot and continue cooking for another 20 minutes.

Serve over rice or with fresh artisan bread.


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