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
Ingredients:1 cup lentils soaked overnight Olive Oil water 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.