1 bag of Lentils
4 large Potatoes
1 Bag of carrots
2 large Spanish Onions
1 Bunch of celery
6 cloves of garlic
2 Packages Goya Chorizo sausages with 3 in each package.
½ teaspoon of red pepper flakes
1 teaspoon salt
¼ teaspoon paprika
Optional
1 lb of tubitini pasta
Here is the quick and dirty Trooper York Lentil Soup Recipe.
First dice up the garlic and one of the onions in your food processor. Put some olive oil in the bottom of a soup pot, not to much just enough to cover the bottom of the pan. Put in the garlic and the onion and caramelize. (Hey I almost wrote camelize…better yet cameltoeize…Hee) When it is halfway done add one package of the chorizo’s cut into dime size slices and sauté till all the hot juices come out and you kitchen smells great.
In the meantime you were soaking the lentils in cold water to wash them. Drain and have them ready.
Cut up the carrots in large chunks country style along with the peeled potatoes and the celery.
When the onions and chorizos and garlic are cooked add cold water up to the handle rivets on your six gallon stock pot. Drain the lentils and put them in the water. Bring to a boil and then lower the flame. Add the carrots and the celery. Cook for about an hour. Add the potato in the last 20 minutes along with the rest of the cut up chorizos. Add the salt, red pepper and paprika and stir. Cook only long enough for the lentils to get soft but not the point that they bursrt and lose their shape.
Serve with
Italian pepper biscuits and a hearty red wine.
PS if you want pasta lentique well make a pound of tubitini pasta, drain and mix in with the soup. Note that it will soak up a lot of the soup so be aware and don’t put too much in the pot so you don’t lose the soupiness.
