Ingredients
-
2 tablespoons vegetable oil
-
1 cup coarsely chopped onion
-
1 cup pumpkin, cut into 1/4-inch pieces
-
2 leeks, white and light green parts only, sliced into 1-inch rings
-
5 garlic cloves, coarsely chopped
-
1 large tomatoes, peeled, seeded, and coarsely chopped
-
1 1/2 cups lentils, pickled over and rinsed
-
3 sprigs parsley
-
2 bay leaves
-
2 1/2-3 quarts water
-
salt & freshly ground black pepper, to taste
-
4 small potatoes, peeled and cut into 1/4-inch dice
-
2 tablespoons finely minced fresh parsley
-
1 small celery rib, with leaves
-
5 ounces chorizo sausages, peeled and sliced into 8 pieces
Instructions
- Heat the oil in a heavy soup pot. Add the chorizo, onion, and pumpkin; cook over high heat, stirring, for a few minutes. Add the leeks, garlic, and tomato, and cook for 3 minutes more.
- Tie the celery, parsley & bay leaves together w/kitchen string and add along with the lentils to the soup pot. Add enough water to cover the lentils by 2 inches, and bring to a boil. Reduce the heat, and simmer covered for about 20 minutes.
- Season with salt and black pepper, add the potato cubes, and simmer until the vegetables are soft, 15 minutes. If necessary, add more water.
- Before serving, discard the herb bundle, and taste for seasoning. Serve the soup piping hot, garnished with the parsley.