Our traditional lentil soup, with a twist that will delight the pickiest eaters.
Lentils should be included in a diet at least once per week, especially for children. They are rich in iron, calcium, potassium and magnesium, in fiber and vitamins, and reinforced with the Vitamin C of the pepper and A of the carrot, among others included in this recipe they are definitely a super healthy food.
For many years I hated lentils -even though my grandma made a great lentil soup- traumatized by the inedible potion they called “lentil soup” at school –Spanish schools serve daily a three-course meal for the children that includes legumes, vegetables and fish at least twice a week-. It was not until I spent a weekend in Guadalajara and tried Rafa Roche’s lentil soup, that I started eating them again.
Since then, 25 years ago, my recipe includes the traditional chorizo (remember, Spanish chorizo, as mentioned in other posts) but has changed a little to incorporate new varieties of lentils and been adapted to please the pickiest eaters. I hope it pleases you too.
500 grs. (1 pound) beluga lentils
1 celery stalk
2 peppers (red and/or yellow)
1 ½ cups (150 grs.) sliced carrots
1 medium onion
1 garlic clove
3 medium potatoes
4 cups chicken stock
300 grs. chorizo + 100 grs chorizo (spicy, if preferred) or ham
salt, olive oil
STEP 1.- Soak the lentils in cold water while you prepare the rest of the ingredients. Beluga lentils do not need to be soaked for a long time (same as red lentils) or they will lose their color.
STEP 2.- Chop the onion, leek, peppers, garlic and celery and saute for a few minutes until slightly browned. Add the chopped tomato and 1 cup of chicken stock and let simmer for 15 minutes until the vegetables are soft.
STEP 3.- Puree them adding some water if necessary, pour through a strainer to remove seeds and skins and let cool down to room temperature.
STEP 4.- Fry the sliced chorizo with 1 tbsp. olive oil. Peel and slice the carrots and cut the potatoes into large cubes.
STEP 5.- Rinse and drain the lentils and add them to the pot, with the pureed vegetables, chicken stock, chorizo and carrots. Bring to a boil over-medium heat, reduce the heat to medium-low and cook for 20 minutes. Remove the foam that can appear on the surface.
STEP 6.- Add more liquid if necessary, making sure it covers the lentils. Add the potatoes and salt if needed and cook for 20-25 minutes until soft.
STEP 7.- Dice the rest of the chorizo or ham. Fry until crispy and add a tbsp. to every dish when serving. Serve hot.