Lentil, Potato, and Chorizo Soup--Vegitarian Style!

Recipe: http://www.cookthink.com/recipe/4012/Lentil_Soup_With_Chorizo_And_Potatoes

Ingredients:

2 tablespoons olive oil
1 medium carrot, diced
1 small onion, diced
3 cloves garlic, minced
2 teaspoons chopped fresh thyme
1 package Smart Bacon from Lifelight
6 cups water
2 Vegetarian chorizo (can't remember what the brand was called, and it is hard to find)
2 small russet potato, peeled and cubed
1 cup red lentils, rinsed and picked through
1 tablespoon lemon juice

Method:

1. In a large saucepan, heat the olive oil over medium heat. When the oil is hot and shimmering, add the carrot, onion, garlic, thyme and pancetta. Season them with a light sprinkling of pepper and cook, stirring occasionally, until the vegetables are soft, 5-7 minutes.

2. Add the water, chorizo and potato. Bring the soup to a boil, then reduce immediately to a simmer and cook, stirring occasionally, until the potato cubes are barely tender, 15-20 minutes. Add the lentils and cook until they're tender, 5-10 more minutes.

3. Stir in the lemon juice and add more salt and pepper to taste.


Verdict:

The soy-rizo ends up crumbling alot when you put it in, but it adds a nice thickness to the soup and you don't lose any flavor. I added a little yogurt and dipped buttered bread in the soup and found it very delicious. I'd definitely make it again, but save it for a colder day :) Texas in July isn't condusive to hot soups, but I had been cold all day. The house I was working in is kept at 68 degrees and it was only in the mid-eighties outside and I was freezing by the time I got back to my real work and then home and just wanted hot, heavy soup. This fit the bill.

Also, this soup has very little prep time. Once you get the first step in the pot, you have time to prep for the next steps as the other things are cooking, which made it an easy meal. I'd like it a little spicier next time, but it's so hard to even find the soy-rizo that I think I'll have to add the spice with old fashioned pepper.