| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
Spanish |
Soup |
8 |
Servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 1 |
lb |
Chorizo |
| 7 |
oz |
Ham; smoked, finely chopped |
| 2 |
|
Onions; large, finely chopped |
| 1 |
|
Bell pepper; green, seeded & |
| 1 |
|
Carrots; medium, finely chopped |
| 2 |
|
Cloves garlic; minced |
| 1 |
|
Bay leaf |
| 3/4 |
ts |
Thyme; fresh |
| 1/2 |
ts |
Cumin; ground |
| 9 |
c |
Chicken stock |
| 16 |
oz |
Tomato; can |
| 1/2 |
lb |
Lentils; dried |
|
|
Salt; to taste |
|
|
Pepper; to taste |
| 12 |
|
Spinach leaves; large |
INSTRUCTIONS
From: Sam.Waring@f125.n102.z1.calcom.socal.com (Sam Waring) (COLLECTION)
Date: Fri, 03 Dec 1993 23:37:46 -0800
Seed bell pepper, and chop finely. Wash and trim spinach, and shred finely.
Heat olive oil in heavy 6- to 8-quart saucepan over medium heat. Add
sausage and cook until almost all fat is rendered. Transfer sausage to
platter. Drain off all but 2 tablespoons grease from saucepan. Add ham,
onion, green pepper and carrot. Cover and cook 15 minutes, stirring
occasionally. Stir in garlic, bay leaf, thyme and cumin. Cover and cook 5
minutes.
Meanwhile, cut sausage into thin slices. Add to saucepan with chicken
stock, tomatoes and lentils. Reduce heat to low, cover partially and simmer
gently until lentils begin to dissolve, about 2 hours. (Can be prepared up
to 3 days ahead and refrigerated, or frozen up to 3 months.) Discard any
fat from surface. Remove bay leaf. Taste and adjust season- ing with salt
and pepper. Simmer until just warmed through. Add shredded spinach.
Transfer soup to warmed tureen or individual bowls and serve. Note: This
soup is even better when prepared 2 or 3 days ahead.
Recipe from Bon Appetit
REC.FOOD.RECIPES ARCHIVES
/MISC
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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