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Tuesday, January 27, 2009

Lentejas (Spanish Lentil Soup)

This is a "Spanish" recipe that I love. It makes a huge pot full so plan on leftovers or invite someone over. Of course like all Spanish food it is best served with a warm baguette.

1 bag lentils
1 sliced smoked sausage (should be Spanish not Mexican chorizo, but I couldn't find it. You would only know the difference if you have tried the real stuff)
1 onion cut into wedges
3-4 carrots sliced
2 celery ribs sliced
1 green pepper diced
3 cloves garlic diced
3 potatoes peeled and diced
2 cans tomato sauce
salt to taste

1. Soak the lentils in water for an hour before cooking even though the bag says you don't have to.

2. Put the soaked lentils, sliced sausage, onion wedges, sliced carrots, sliced celery, green pepper, and garlic into your biggest pot and cover with water. DO NOT ADD SALT AT THIS POINT IT WILL MAKE THE LENTILS SKIN TOUGH!!

3. Turn it on to high to bring it to a boil and then turn it down to a simmer. Keep the lid on so that the water doesn't boil off. It needs to cook for about an hour or until the lentils are nice and soft and the veggies are tender. I throw the potatoes in half way through because they always seem to cook too darn fast.

4. After everything is tender you can add salt to your personal taste. Also add the 2 cans of tomato sauce. Let some of the water boil off at the end to make a kind of thicker soup.

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