Basque Lentil Potato Soup
At a Glance
- Prep
- 30 minutes
- Cook
- 2 hours
- Total
- 2 hours 30 minutes
- Servings
- 6 serving(s)
Categories
- Main Course
- Soup
- Basque
- Simmered
- < 4 Hours
Allergens
- Fish
- Soy
Servings & Nutrition
Original recipe serves 6. Current scale: 1x.
I made homemade lentil soup for the first time, and this recipe is a keeper. The potato and sausage add a lot of texture and flavor to this dish. The recipe says it's best when it's made 24 hours in advance. All I can say is if it's this good today, I can't wait for tomorrow. If you don't have chorizo use any other spicy sausage like linguica. Recipe courtesy of Beyond Burlap--Idaho's Famous Potato Recipes, Junior League of Boise. This recipe says it serves 4 to 6 people, but in my opinion it serves 8 to 10. However, if you find yourself going back for additional servings like I did, I suppose it would serve 4 to 6.
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Equipment
large heavy saucepan
Ingredients
- 1 lb dried lentils
- 6 cups water
- 1/2 cup potato, cubed
- 1/2 cup carrot, diced
- 1/2 cup celery, diced
- 1/2 cup onion, diced
- 15 ounces tomatoes, diced
- 9 ounces chorizo sausages, diced (3 3 oz sausages)
- 2 beef bouillon cubes
- 2 tablespoons catsup
- 1 tablespoon Worcestershire sauce
- salt
Instructions
Sort and rinse the lentils.
Combine the lentils, water, potato, carrot, celery, onion, undrained tomatoes, and chorizo in a large heavy saucepan.
Bring to a boil and reduce the heat.
Simmer for 1 1/2 hours.
Add the beef bouillon, catsup, and worcestershire sauce.
Simmer for 30 minutes or longer.
Season with salt to taste.
Serve in a bread bowl for a special treat.
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