Spanish Lentil Soup With Chorizo

55 mins

6 servings

5.0/5 (8 reviews)

When I first arrived in CÃ³rdoba, Spain to study for a year, the cook in my dorm served this, my first lunch in my new home. I had never had lentils before, but this dish quickly became my absolute favorite. My additions to the recipe are the garlic, onion and potato; I tried carrot once but I overcooked it and was traumatized by the mushiness, so I haven't done that since. The best part about this recipe is it costs less than $10 to make and feeds many.

Ingredients

Instructions

Soak the lentils in cold water for an hour prior to cooking.
Heat olive oil on low heat, add onion and garlic. SautÃ©e until onion begins to look translucent and garlic browns a little.
Add water and lentils, bring to a boil and reduce to a simmer. Add potato.
Add chorizo, in one inch slices.
Cook until lentils get soft and expand and chorizo filling strains against natural casing, about 40-45 minutes.
Serve warm with crusty bread.

Prep: 10 mins

Cook: 45 mins

Total: 55 mins

Lentil

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Amount Per Serving
Calories 333.0
% Daily Value*
Total Fat 12.7g	20%
Cholesterol 17.6mg	6%
Total Carbohydrate 36.7g	13%
	Dietary Fiber 15.6g	56%
	Sugars 1.8g
Protein 18.1g

Amount Per Serving

Calories 333.0

% Daily Value*

Total Fat 12.7g

20%

Cholesterol 17.6mg

Total Carbohydrate 36.7g

13%

Dietary Fiber 15.6g

56%

Sugars 1.8g

Protein 18.1g