Lentil and Chorizo Soup (Lentejas con Chorizo)

Ingredients

• 1 3/4 cups lentils
• One cured chorizo (about 9 ounces), sliced
• 4 cloves of garlic, unpeeled
• One large potato, peeled and diced 2 carrots, peeled and diced
• Water or vegetable stock
• 1 tablespoon Spanish smoked paprika (pimentón)
• Extra virgin olive oil for sautéing, plus extra for drizzling
• Salt to taste 

Directions

Step 1

Wash the lentils and remove any debris. Place the lentils, chorizo, whole garlic cloves, carrots, and potatoes in a large pot. Pour in enough water or vegetable stock to cover the ingredients by three ngers. Bring to a boil, then lower the heat to a simmer. Let cook, uncovered, stirring occasionally. 

Step 2

Fry the onions in a tablespoon or two of olive oil in a skillet over medium heat until slightly browned, then add the Spanish paprika. Add the onions to the lentils and salt to taste. Cook for 45 minutes. Remove the garlic cloves; squeeze the garlic from its skin, and mash. Return the garlic to the pot. Serve immediately with extra olive oil for drizzling.