A rustic soup, so tasty and nutritious ...
Ingredients for 4 people
Ingredients for 4 people
- 250 g of dried lentils, blondes or green
- 50 ml olive oil 1 onion
- finely chopped 2 cloves garlic
- finely chopped
- 50 g chorizo sausage, skinned and chopped
- 1.2 l beef stock or chicken
- salt 1 medium potato, diced 2 carrots
- diced
- 1 / 2 bunch parsley
Preparation
Rinse the lentils in cold water. Drain.
Heat olive oil in Dutch oven. Lightly fry the onion and garlic. Add the chopped chorizo and do a little back, stirring frequently.
Add lentils and mix. Sauté for 1 minute, stirring. Pour the broth and bring to a boil.
Reduce heat and skim the surface of the soup. Cover, leaving a small opening. Simmer for 25-30 minutes, skimming regularly.
Add the diced potatoes and carrots. Simmer for another 10-15 minutes, or until vegetables and lentils are tender.
If the soup seems too thick, add a little water or broth. Add salt after cooking. Sprinkle with chopped parsley before serving immediately.
Rinse the lentils in cold water. Drain.
Heat olive oil in Dutch oven. Lightly fry the onion and garlic. Add the chopped chorizo and do a little back, stirring frequently.
Add lentils and mix. Sauté for 1 minute, stirring. Pour the broth and bring to a boil.
Reduce heat and skim the surface of the soup. Cover, leaving a small opening. Simmer for 25-30 minutes, skimming regularly.
Add the diced potatoes and carrots. Simmer for another 10-15 minutes, or until vegetables and lentils are tender.
If the soup seems too thick, add a little water or broth. Add salt after cooking. Sprinkle with chopped parsley before serving immediately.
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