Lentil Soup (sopa de lentejas)

Brimming with healthy Lentils and an abundance of freshly chopped vegetables, this hearty lentil soup is infused with the garlicky smoky flavor of Chorizo. Serve in soup bowls with crusty bread, or over rice.

 

Serves 8

Prep time: 15 min.

Total time: 1 hr., 5 min.

Ingredients

1 tbsp.Extra Virgin Olive Oil

1 pkg. (3.5 oz.) Chorizo, thinly sliced

1 onion, finely chopped (about 1 cup)

1 carrot, finely chopped (about ½ cup)

½ green bell pepper, finely chopped (about ½ cup)

1 tbsp.Minced Garlic

2 packets Powdered Chicken Bouillon mixed with 1 qts. water

1 pkg. (1 lb.) Lentils, rinsed

1 packet sazon with Coriander and Annatto

1 Bay Leaf

Adobo All-Purpose Seasoning with Pepper, to taste

One large can of chicken stock

 

Directions

1.	Heat oil in medium stockpot over medium-high heat, add chorizo; cook until golden brown on both sides, about 5 minutes. Transfer chorizo to plate; set aside.
2.	Add onions, carrots and peppers to pot. Cook vegetables, stirring occasionally, until soft, about 7 minutes; add garlic and cook until fragrant, about 30 seconds more.
3.	Add chicken bouillon mixture, lentils, sazon and bay leaf; bring to boil. Reduce heat to medium-low; cover pot. Simmer until lentils are tender, stirring occasionally about 40 minutes. Stir in reserved chorizo; season with adobo.