It’s been raining in New York all day. It’s windy, cold, and gray outside. I have to say I actually like days like these, when I don’t have to go out that is.
All I want is to sleep all day and be on my socks and pj’s but my son Lucas had other plans like play all day and crawl around the house. Phew! Days like today make me think of comfort food and to me nothing says comfort more than a bowl of hearty lentil soup. During winter time I make lentil soup once a week, yes, I love it that much. It’s everything I want in a bowl. It’s high in protein and very healthy too. I hope you like this recipe as much as I do.
1 Pound Pardina lentils, rinsed
1 Cup chopped onion
2 Garlic cloves
1/2 Cup chopped celery
3 Chorizos, cut into slices
2 Tablespoons olive oil
2 Quarts water
2 tablespoons salt
1/2 tablespoon gound black pepper
In a Dutch oven, place the olive olive and set over medium heat. Add the onions, carrots and celery, cook until onions are translucent, about 6 minutes, add the garlic and chorizo and cook for another minute. Add the lentils, water, salt and black pepper, stir until combined. Cover and cook until the lentils are tender, approximately 35 to 40 minutes. Check the lentils after 20 minutes to make sure they have enough water also,
taste to see if they need salt.