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Spanish-Style Lentil Soup

Yield 2 quarts

Ingredients

  • 1 pound dried lentils
  • 2 bay leaves
  • 1/4 pound ham, diced
  • 1 large onion
  • 1 large potato, peeled
  • 4 garlic cloves
  • 2 carrots
  • 1/2 pound smoked sausage
  • 3 tablespoons olive oil
  • 1 (14 1/2-ounce) can chicken broth
  • 3 tablespoons red wine vinegar
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 teaspoons paprika
  • 2 tablespoons chopped fresh parsley

How to Make It

  1. Combine first 3 ingredients and enough water to cover in a Dutch oven; bring to a boil. Cover, reduce heat, and simmer 30 minutes.

  2. Chop onion, potato, and garlic; slice carrots and sausage.

  3. Saute onion, carrot, and garlic in olive oil in a large skillet until tender; stir into lentil mixture. Add potato, sausage, chicken broth, and next 4 ingredients. Cover mixture, and simmer, stirring occasionally, for 45 minutes or until done. Stir in parsley, and serve immediately.