Ingredients

• 1.25 cups dry brown lentils , soaked overnight and drained
• 2 slices bacon , chopped
• 1 tablespoon extra-virgin olive oil
• 1 onion , chopped
• 1 green bell pepper , chopped
• 1 clove garlic , minced
• 2 romas (plum) tomatoes , chopped
• 2 linkss Spanish chorizo sausage , casing removed, chopped
• 1 bay leaf
• 2 cups water , or as needed
• 2 potatoes , peeled and cubed

Instructions

1. 1 Heat olive oil in a large pot over medium heat. Cook the bacon just until it starts to brown a bit, 5 to 8 minutes. Add the olive oil, onion, and bell pepper; cook and stir until vegetables begin to soften, about 5 minutes.
2. 2 Stir in the garlic, tomatoes, sausage, and bay leaf; cook about 4 minutes. Add lentils and water (water should be about an inch deeper than the level of the lentils). Bring to a boil over high heat. Reduce heat to low; simmer, uncovered, until lentils are just cooked, 15 to 20 minutes.
3. 3 Put the potatoes into the soup and continue simmering until potatoes are cooked through, 12 to 15 minutes.

Nutrition per serving