Monday, May 04, 2009

JOHN CHUCKMAN'S ZESTIEST LENTIL SOUP

MY ZESTIEST LENTL SOUP

1 Pound dry Red Lentils
2 Boxes Beef Stock
1 pound of Spanish Chorizo Sausage – Sweet – sliced thinly
1 large Onion - diced
1 large Green Pepper - diced
2 medium Carrots – sliced thinly
2 stalks of Celery – sliced thinly
Hungarian Sweet Paprika – at least two tablespoons, more if you like
Salt – to taste
Pepper – coarsely ground – at least 1 teaspoon

Bring a medium pot of water to boil and add Lentils. Boil for 5 minutes. Drain with a strainer and add to the Beef Stock in a large soup pan.

Saute Onions and Carrots until softened. Add Green Pepper and Celery to cook a briefer time. Add Paprika to vegetables and continue cooking a brief time to work in all the Paprika with oil and cook through.

Add Onions, Carrots, Green Pepper, Celery to pot of Beef Stock.

Add Chorizo slices to frying pan and briefly sauté. Then add to Stock. Add pepper.

Simmer for at least fifteen minutes, longer if you like something closer to a porridge consistency with much softened vegetables.

Great with yogourt.

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