Cook: Sopa de Lentejas

When I was studying abroad in Sevilla, my host mom Francesca would make lentil soup (sopa de lentejas) at least once a week.  In Spain it's usually served in a small portion as a first course; a bowl is more than enough for a full meal.  This recipe is my attempt to recreate Francesca's delicious soup.



Lentil Soup
Prep Time: 25 minutes (add 1 hr if soaking lentils)
Total Time: 1.5 hrs (add 1 hr if soaking lentils) 
Yield: About 5 quarts

1 lb lentils, rinsed
0.5 lb chorizo (about 3 links), removed from casing, roughly chopped
1 c Spanish onion, diced
1 tbsp garlic, minced
1 large carrot, peeled and diced
2 stalks celery, diced
0.5 c dry red wine (preferably Spanish)
28oz can whole peeled tomatoes, roughly chopped
3 small Yukon gold potatoes, peeled and diced
1 tsp olive oil
2 bay leaves
1.5 tbsp oregano
salt and pepper
water
saffron (optional)

(1) Soak lentils in water for one hour (optional, see notes below)

(2) In a large pot, brown chorizo in olive oil over medium-low heat (about 8 minutes)

(3) Add onions and garlic, saute for 5 minutes

(4) Add celery and carrots, saute for another 5 minutes

(5) Add wine and deglaze the pan

(6) Add lentils, tomatoes, and just enough water to cover eveything

(7) Add the bay leaves, oregano, 2 tsp salt, 1 tsp pepper, and a pinch of saffron (if using); bring to a boil

(8) Add potatoes; reduce heat and simmer for about 1 hour, or until lentils are softened to your liking and potatoes are fork-tender

(9) Serve with lightly-toasted sourdough bread

Notes:  Lentils, like all dry beans, don't really need to be soaked before cooking - it only decreases the cooking time by about 10 minutes.  However, soaking will reduce some of the digestive side effects that legumes sometimes cause.