Sopa De Lentejas De La Tia Julita

Ingredients

• 2 tablespoons
• vegetable oil
• 2 tablespoons
• vegetable oil
• 5 ounces
• chorizo sausages, peeled and sliced into 8 pieces
• 5 ounces
• + 50 more ingredients
• • chorizo sausages, peeled and sliced into 8 pieces
  • 1 cup
  • coarsely chopped
  • onion
  • 1 cup
  • coarsely chopped
  • onion
  • 1 cup
  • pumpkin, cut into ¼-inch pieces
  • 1 cup
  • pumpkin, cut into ¼-inch pieces
  • 5
  • garlic cloves, coarsely chopped
  • 5
  • garlic cloves, coarsely chopped
  • 1 large
  • tomato, peeled, seeded, and coarsely chopped
  • 1 large
  • tomato, peeled, seeded, and coarsely chopped
  • 1 ½ cups
  • lentils, pickled over and rinsed
  • 1 ½ cups
  • lentils, pickled over and rinsed
  • 1 small
  • celery rib, with leaves
  • 1 small
  • celery rib, with leaves
  • 3 sprigs
  • parsley
  • 3 sprigs
  • parsley
  • 2
  • bay leaves
  • 2
  • bay leaves
  • 2 ½-3 quarts
  • water
  • 2 ½-3 quarts
  • water
  • salt & freshly ground black pepper, to taste
  • 4 small
  • potatoes, peeled and cut into ¼-inch dice
  • 4 small
  • potatoes, peeled and cut into ¼-inch dice
  • 2 tablespoons
  • finely minced
  • fresh parsley
  • 2 tablespoons
  • finely minced
  • fresh parsley

1 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. 2 Tie the celery, parsley & bay leaves together w/kitchen string and add along with the lentils to the soup p...

View full recipe at SpringPad