Recipe(tried): CrockPot Lentil Soup Puerto Rican Style

CrockPot Lentil Soup Puerto Rican Style
(Sopa de Lentejas al Estilo de Puerto Rico)
Servings 8

2 tablespoons vegetable oil
5 ounces chorizo sausage, peeled and sliced into 8 parts
1 cup coarsely chopped onion
1 cup chopped red bell pepper
1 cup (1/4-inch) pieces pumpkin
3 cloves garlic, or to taste, well crushed in a mortar
1 large tomato, peeled, seeded, and coarsely chopped
1 1/2 cups lentils, picked over and rinsed
1 celery rib with leaves,
1 carrot, peeled and sliced thin or well chopped
1/4 cup chopped cilantro,
2 bay leaves, (optional)
6 cups or more water
salt and freshly ground black pepper, to taste or Adobo Criollo Goya to taste
4 small potatoes, peeled and cut into 1/4-inch dice

Add the oil to the crockpot. Add the chorizos, onion, bell pepper, pumpkin, celery, carrot, potatoes, garlic, tomato, lentils and the herbs.

Add enough water to cover the lentils by at least 2 inches; add the seasonings, cover and put the crockpot on high. Cook until all the vegetables and grains are soft (at least 3 hours). If necessary, add more water.

Before serving, discard the bay leaves, and taste for seasoning. Serve the soup piping hot, garnished with some additional chopped cilantro.

Serve with green plantain Tostones as an accompaniment.

Note: Add some Bijol for the golden color and aroma that the Achiote provides to our dishes.