In this health crazy society of today, fibre is the base line for a good diet. Dieting does not have to be drab; it can be yummy; and here is a way to have fibre and enjoy its goodness. You can eliminate the chorizo and pork belly and add instead ½ teaspoon of pimenton or paprika to give it color and a kick.
Get a healthy dose of dietary fiber with this lentil soup made yummy with pork belly bits or slices of chorizo.
- 250 grams lentils (green) - soak in water for 6 hours and then drain
- 1 can of chorizo de Bilbao or 1 big chorizo - cut into ¼-inch thick pieces
- 100 grams of pork belly (liempo) strip; cut into 1-inch pieces
- 1 - 2 bulbs of garlic - peeled
- 3 tablespoons olive oil
- 1 - 2 bay leaves
- 6 cups of broth or water
- salt and pepper to taste
Soak the lentils in water for at least 6 hours or overnight; the lentils must be around 2 inches below the water level and add 1 teaspoon of salt; then drain and set aside.
In an 8 cup sauce pan, place over low-medium heat and pour in olive oil.
Sauté the garlic for 1 minute.
Add the pork belly and sauté for 2 minutes.
Add in the lentils and sauté for another minute.
Place in the bay leaf.
Bring the mixture to a boil and then turn down heat to low.
Simmer the soup for 1 hour, stirring occasionally.
Then add in the chorizo; season with pepper and salt to taste.
Continue simmering for another 10 minutes or till the lentils are tender.