Lentejas (Lentil Soup)

prep time:: 20 min .
total time:: 1 hr 15 minutes

Makes 6-8 servings

Lentil soup is a traditional first course in Spain. We ate it as a dinner with fresh bread to dip in it. When we lived in Italy, in the 1970’s Mom got this recipe from “Clara”. Susy was in the girl scouts and she had a friend named “Mimi”. Her Mom was Clara. Mom became friends with her. She gave Mom this recipe. Of course Mom “perfected” the recipe.

ingredients

1 onion chopped
5 cloves garlic, chopped
1/2 can tomato sauce
“salsa Perins” or Worchester sauce
2 bay leaves
polish sausage, cut into bite size pieces
3 cubes chicken bouillon
3-4 cubed potatoes
1 bag of lentils

directions

1
In a frying pan sauté onion in olive oil, add garlic. Once the onion is translucent add the tomato sauce, salsa perins (about 10 shakes) and the bay leaves.
2
Rinse lentejas and put in a pressure cooker with two quarts of water.
3
Add tomato mixture.
4
In another skillet, fry the polish sausage. (we use Kielbasa) and add to the lentils.
5
Add the cubes of chicken bouillon.
6
Cook for 20 minutes.
7
Add potatoes. Cook for another 10 minutes.
8
Serve with a splash of white or red wine vinegar.