Name: Sopa de Lentejas (Andalucian Lentil Soup)
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: Dry brown lentils, soaked overnight and drained - 1 ¼ cups; Bacon, chopped - 2 slices; Extra-virgin olive oil - 1 tablespoon; Onion, chopped - 1; Green bell pepper, chopped - 1; Garlic, minced - 1 clove; Roma (plum) tomatoes, chopped - 2; Spanish chorizo sausage, casing removed, chopped - 2 links; Bay leaf - 1; Water, or as needed - 2 cups; Potatoes, peeled and cubed - 2

Ingredients for - Sopa de Lentejas (Andalucian Lentil Soup)

1. Dry brown lentils, soaked overnight and drained 1 ¼ cups

2. Bacon, chopped 2 slices

3. Extra-virgin olive oil 1 tablespoon

4. Onion, chopped 1

5. Green bell pepper, chopped 1

6. Garlic, minced 1 clove

7. Roma (plum) tomatoes, chopped 2

8. Spanish chorizo sausage, casing removed, chopped 2 links

9. Bay leaf 1

10. Water, or as needed 2 cups

11. Potatoes, peeled and cubed 2

How to cook deliciously - Sopa de Lentejas (Andalucian Lentil Soup)

1 . Stage

Heat olive oil in a large pot over medium heat. Cook the bacon just until it starts to brown a bit, 5 to 8 minutes. Add the olive oil, onion, and bell pepper; cook and stir until vegetables begin to soften, about 5 minutes.

2 . Stage

Stir in the garlic, tomatoes, sausage, and bay leaf; cook about 4 minutes. Add lentils and water (water should be about an inch deeper than the level of the lentils). Bring to a boil over high heat. Reduce heat to low; simmer, uncovered, until lentils are just cooked, 15 to 20 minutes.

3 . Stage

Put the potatoes into the soup and continue simmering until potatoes are cooked through, 12 to 15 minutes.