My mom is here visiting from New Jersey and she knows how much I love her Lentil Soup. This particular day was a bit nippy so it was the perfect day for this robust and hearty one-dish meal. I hope you enjoy it as much as we did. This Lentil soup together with a nice glass of wine and each others company… Just a great night.
Cook time: Approximately 45 minutes
Prep time: 30 minutes
Yield: 4-6 servings
- 1-1/3 cup Green lentils
- 3 cans (14.5 oz. each) chicken broth
- 3 Carrots – peeled and diced
- 3 stalks Celery – diced
- 1 Red potato – chopped with skin on
- 1 small Sweet potato – peeled and chopped
- 1 medium Yellow onion – diced
- 3 garlic cloves – finely chopped
- ¼ link Spanish Chorizo – remove peel and dice
- 2 tbsp Olive oil
- Pinch of crushed red pepper flakes
- Salt and Pepper to taste
In a medium sauce pan add chicken broth and lentils. Bring to boil. Simmer on low heat for about 30 minutes. While the lentils are boiling, in a medium skillet, sauté the onions, Chorizo, carrots, and celery for 5 to 7 minutes over medium-high heat. Lower to medium heat and add garlic and crushed red pepper flakes and saute for another minute. Add red and sweet potatoes and cook for additional 10 minutes.
Add the sauteed ingredients to the saucepan with lentils and cover. Simmer on low heat for 15 minutes. Served in this recipe with garlic bagels.
For garlic bagels
Cut the bagel half and drizzle olive oil on bagel. Rub fresh garlic onto bagel and broil on 450° for few minutes. Be careful not to burn.