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SOPA DE LENTEJAS DE LA TIA JULITA
(LENTIL CHOWDER)
Source: The Chilean Kitchen by Ruth Van Waerbeek-Gonzales
5 ounces chorizo, chopped
1 medium onion, chopped
1 small winter squash, chopped
2 tablespoons olive oil
2 medium leeks, chopped
1 can tomatoes, chopped
5 cloves garlic, chopped
1 1/2 cups lentils
3 quarts chicken stock
2 medium bay leaf
1 stalk celery, chopped
salt and pepper to taste
4 small potatoes, chopped
2 tablespoons chopped fresh parsley
Saute chorizo, onion and squash in oil for 5 minutes.
Add leeks, tomatoes, and garlic. Simmer for 5 minutes.
Add lentils, chicken stock, and bay leaves. Simmer for 30 minutes. Season with salt and pepper.
Add potatoes and simmer for 20 more minutes. Discard bay leaves.
Sprinkle with parsley and serve.
Servings: 4
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