John Myers
Ingredients for 4 servings:
- 250 g lentils
- 1 bell pepper(s), green, diced
- 1 bell pepper(s), red, diced
- 1 bunch soup vegetables, cleaned, diced
- 1 can of tomatoes, peeled and finely chopped
- 1 large onion(s)
- 3 cloves garlic, halved
- 200 g ham, Spanish or smoked bacon
- 250 g paprika sausage (chorizo), mild, in one piece
- 5 g vegetable stock, granulated
- 4 medium-sized potatoes, peeled and diced
- some tomato paste
- salt and pepper
- Paprika powder, hot
- n. B. water
Instructions
Working time approx. 25 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 25 minutes
Place the ham (or bacon) in a pot of water and simmer for about 20 minutes. In the meantime, prepare the vegetables. Then add everything except the tomato paste and the spices to the pot at the same time. Pour in the water. Everything should be well covered. Then simmer for about 30 minutes. During this time, the chorizo and ham will have released their flavor. Now carefully season with the stock, salt, pepper, and paprika (it’s better to use a little less and add more seasoning at the end). If the soup isn’t red enough for you, you can add a little tomato paste. The soup is ready when the lentils and vegetables are tender. Now remove the ham and chorizo, cut them into bite-sized pieces, and return them to the soup. You can also add rice instead of the potatoes. My children used to love this soup when I pureed it for them.
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