Lentil Soup with Chorizo

From inthekitchenwithkath.com

(Adapted from a recipe in Mark Bittman’s How to Cook Everything the Basics)

Serves 4

1 tablespoon oil

½ pound bulk chorizo sausage

1 cup chopped onion

1 medium carrot, chopped

1 medium celery stalk, chopped

1 cup dried lentils, rinsed and picked over

3 bay leaves

6 cups water

Salt and freshly ground black pepper, to taste (I did not add salt because I found the chorizo added enough salt.)

1. Put the oil in a large pot. When it’s hot, add the chorizo and cook, stirring occasionally, until it is cooked.

2. Add the onion and cook, stirring occasionally for a couple of minutes.

3. Add the carrot and celery and cook for 2 or 3 minutes more.

4. Add the lentils, bay leaves, and the 6 cups of water. Bring to a boil; cover and reduce heat so it is simmering. Cook for 25 – 35 minutes, until the lentils are cooked.

5. Remove bay leaves, taste to see if it needs salt and/or pepper, and serve.

Vegetarian variation: Omit the chorizo. Use 2 tablespoons of oil and start with Step 2. Use water, or you could use vegetable or mushroom broth for more flavor.