A dinner party at Carol Stymans’ home – that’s were I first had lentils (Spanish or otherwise). Carol introduced us to many things Spanish, including El Corte Ingles. 🙂
This makes a thick, stew-like soup. I love using lentils because they cook so quickly.
Ingredients
1 lb. lentils, sorted & rinsed
2 small ham hocks
6 oz. Spanish chorizo, sliced
1 small onion
3 cloves garlic, peeled & crushed
1 c. sliced carrots
1 large potato, peeled & diced
1/2 T. dried parsley
8 c. water
4 beef bouillon cubes
1/4 t. ground black pepper
dash cayenne
2 bay leaves
Directions
Combine all ingredients in a dutch oven. Bring to a boil, reduce heat and simmer, uncovered, appox. 2 hours. Add additional water if the mixture become TOO thick. Remove bay leaves and hocks. (My ham hocks didn’t have any meat worth picking off; if yours do, remove it from the hock and return the meat to the soup.) I was intentional about not adding salt here; between the smoked ham hocks, and bouillon, it didn’t seem to need more. Season to your own taste.
Serves 6 – 8
Vicki
I LOVE lentils, especially dal. Right now I’m waiting for an Ayurvedic lentil and rice dish to finish cooking, then drizzling it with ghee, hoping to counteract all the chocolate from VD! I miss your cake points, etc analysis. Would you like to do a public service even if you don’t make that week’s cake?!!!
Hanaâ
I love lentil soup and usually make it meatless. I use the same veggies as you did but add spinach as well and a small handful of those thin vermecelli noodles.
InspiredbytheOz
I love lentils as well! pour some over rice and thats all I need for a satisfying meal! yummm.