Lentejas - Spanish Lentil Soup

Ingredients

Extra virgin olive oil

2 tablespoons

Onion

1 large, finely chopped

Carrot

1 large, finely chopped

Garlic

3 cloves, minced

Chorizo

1 cup, diced

Lentils

1 cup, rinsed

Paprika

1 teaspoon

Bay leaf

1

Water

4 cups

Salt

to taste

Black pepper

to taste

Instructions

1. Heat the extra virgin olive oil in a large pot over medium heat.
2. Add the finely chopped onion, carrot, and minced garlic to the pot. Cook until the vegetables soften and the onion becomes translucent, about 5 minutes.
3. Add the diced chorizo to the pot and cook until browned, another 5 minutes.
4. Add the rinsed lentils, paprika, bay leaf, water, salt, and black pepper to the pot. Stir to combine.
5. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the soup simmer for about 45 minutes, or until the lentils are tender.
6. Before serving, taste the soup and adjust the seasoning if necessary. Remove the bay leaf and serve the soup hot. Enjoy this Spanish delight!