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.