Lentejas con Chorizo (Spanish Lentil Soup)
Spanish Lentil Soup. It will fill your house with the aromas of Spain.
- 1-¾ cup Lentils
- 1 whole 9 Oz. Size Chorizo, Sliced
- 4 cloves Garlic Unpeeled
- 2 Carrots Peeled And Diced
- 1 Large Potato Peeled And Diced
- 1 Medium Onion Diced
- Olive Oil For Sautéing
- 1 Tablespoon Spanish Paprika smoked or hot
- Salt To Taste
Wash lentils. Place lentils, chorizo, whole garlic cloves, carrots, and potatoes in a large pot. Pour in enough water until everything is covered by the at least the width of 3 fingers.
Bring to a boil, then lower to a simmer. Let cook uncovered stirring occasionally.
Fry onions in a pan with olive oil until slightly browned, then add Spanish paprika and cook for a minute. Add onions to the pot of lentils. Cook for 45 minutes.
Remove the cloves of garlic, squeeze garlic from its skin and mash. Return to the pot. Salt to taste.