Sopa de Lentejas de la Tia Julita

Description
Chilean Hearty Lentil Chowder with Chorizo.

Ingredients

 * 2 	tablespoons  Vegetable Oil
 * 5 	ounces chorizo sausages, peeled and sliced into 8 pieces
 * 1 	cup coarsely chopped onions
 * 1 	cup pumpkin, cut into 1/4-inch pieces
 * 2 	leeks, white and light green parts only, sliced into 1-inch rings
 * 5 	garlic cloves, coarsely chopped
 * 1 	large tomato, peeled, seeded, and coarsely chopped
 * 1 1/2 cups lentils, pickled over and rinsed
 * 1 	small celery rib, with leaves
 * 3 	sprigs parsley
 * 2 	Bay Leaves
 * 2 1/2-3 quarts water
 * salt & freshly ground black pepper, to taste
 * 4 	small potatoes, peeled and cut into 1/4-inch dice
 * 2 	tablespoons finely minced fresh parsley

Directions

 * 1) 8 servings
 * 2) 55 minutes
 * 3) Heat the oil in a heavy soup pot. Add the chorizo, onion, and pumpkin; cook over high heat, stirring, for a few minutes. Add the leeks, garlic, and tomato, and cook for 3 minutes more.
 * 4) Tie the celery, parsley & bay leaves together w/kitchen string and add along with the lentils to the soup pot. Add enough water to cover the lentils by 2 inches, and bring to a boil. Reduce the heat, and simmer covered for about 20 minutes.
 * 5) Season with salt and black pepper, add the potato cubes, and simmer until the vegetables are soft, 15 minutes. If necessary, add more water.
 * 6) Before serving, discard the herb bundle, and taste for seasoning. Serve the soup piping hot, garnished with the parsley.