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Sopa de Lentejas (Andalucian Lentil Soup)

Vanessa Moore
  • 555 minutes
  • Serves 6

INGREDIENTS

1 1/4 cups

dry brown lentils, soaked overnight and drained

2

slices bacon, chopped

1 tbsp

extra-virgin olive oil

1

onion, chopped

1

green bell pepper, chopped

1 clove

garlic, minced

2

roma (plum) tomatoes, chopped

2

links Spanish chorizo sausage, casing removed, chopped

1

bay leaf

2 cups

water, or as needed

2

potatoes, peeled and cubed