Chorizo and Lentil Soup

Ingredients

• 6 Tablespoons Olive Oil
• 1 whole Leek, Thinly Sliced
• 2 whole Celery Stalks, Sliced
• 2 whole Carrots, Diced
• 1 whole Chorizo, Sliced
• 4 cloves Garlic
• 1 cup Green Lentils
• 64 ounces, weight Chicken Stock
• 1 whole Tomato, I Used Dry Farmed

Preparation Instructions

Heat olive oil in a soup pot. Add leek, celery and carrots. Cook over low heat for about 5 minutes, then add the chorizo and cook for another 5 minutes. Add the garlic (I add the garlic at the end of sauteing as it is suppose to have added health benefits if not overcooked), lentils and stock. Cook over low heat for about 30 minutes, then toss in the tomato and continue cooking for about 15 minutes longer or until the lentils are tender. Serve. Eat.