Lentil Soup With Chorizo & Rice |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This hearthy soup is very popular in my country, Chile; where the cold days of winter call for warm, filling dishes. It's usually served as a main dish ganished with either chopped cilantro & crumbled hard boiled eggs or grated parmesan cheese. Ingredients:
1/2 lb lentils |
1 cup white rice, cooked |
1 medium white onion |
1 garlic clove, finely chopped |
2 chorizo sausage, chopped |
olive oil |
cumin |
paprika |
salt & pepper |
4 slices bacon |
chicken stock (optional) |
Directions:
1. Boil lentils in 4 cups of water (or chicken stock), add bacon, salt & pepper to taste.
2. and cook until tender. About 20 minutes depending on the age of lentils.
3. Once the lentils are tender toss the bacon and put lentils aside. Do not drain.
4. In a separate pot heat the olive oil and brown the onions until they are clear.
5. Add chopped chorizo and cook for about 5 minutes.
6. Add cumin & paprika and mix in well.
7. Add cooked rice and mix in well.
8. Mix in the lentils & rice mix and cook for another 10 minutes stirring often.
9. Serve in bowl with the garnish of choice.
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