Sopa de Lentejas (Andalucian Lentil Soup)

Ingredients

• Lentils

  Pink, raw

  1 cup or 192g

• Bacon

  Raw, cured pork

  4 strip or 48g

• Pork sirloin (chops or roasts)

  Fresh, loin, boneless, separable lean and fat, raw

  4 chop, excluding refuse (yield from 1 raw or 416g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Onions

  Sweet, raw

  ¾ onion or 248g

• Green bell pepper

  Sweet, green, raw

  1 small or 74g

• Garlic

  Raw

  1 cloves, minced or 3g

• Tomatoes

  Orange, raw

  2 tomato or 222g

• Chorizo Sausage

  La Banberita - Walmart

  7 ¹⁄₁₆ oz or 200g

• Bay

  Castella

  2g

• Water

  Plain, clean water

  2 cup or 473g

• Potato

  Flesh and skin, raw

  2 Potato small or 340g

Directions

1. Heat olive oil in a large pot over medium heat. Cook the bacon and pork chops just until they start 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. 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. Put the potatoes into the soup and continue simmering until potatoes are cooked through, 12 to 15 minutes.
4. (source: https://www.allrecipes.com/recipe/170024/sopa-de-lentejas-andalucian-lentil-soup/)