Ingredients for 6 portions
1 pound of lentils
2 1/2 quarts of water
2 Tbs. of olive oil
1 onion finely chopped
4 garlic cloves minced
1 red bell pepper finely chopped
1 Spanish or Portuguese chorizo, sliced
4 medium potatoes diced
Coarse sea salt
Fresh ground pepper
In a stock pan over medium heat, add the water and the lentils and cook for 20 minutes. In a saucepan over medium heat, heat the olive oil and make a sofrito by sautéing the onions and garlic until translucent, 5 minutes, and then adding the pepper. Keep cooking for 10 more minutes. Add the sofrito, the chorizo and the potatoes to the lentils stock pan and cook, covered, for 15-20 minutes. Salt and pepper to taste.
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