A small restaurant on the road from Madrid to Jaén serves incredible lentil and chorizo soup. It might be my “favorite bite” of this trip.
- 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
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.
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.
Serves 6 — Recipe adapted from food52.com