Green lentils are slowly simmered with spicy Portuguese chorizo, leeks, carrots and celery to make a hearty autumn soup.
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.
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 8 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
3 Comments
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neek on 4.11.2010
Yum. I replaced half the chicken stock with water so the soup wouldn’t be so salty. Also added a pinch of cumin as well as wilted spinach right at the end of the cooking time. A really easy and hearty soup!
cbintexas on 10.26.2009
I want your bowl, ChezUS! Where on earth did you get it??
yardsailor on 10.25.2009
Sounds good, might have to sub the chorizo with the milder linguica, my husband is a sissy!