Sopa de Lentejas de la Tia Julita

Description
Chilean hearty lentil chowder with chorizo.
 * 55 minutes
 * 8 servings

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 ¼-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
 * 1½ cups lentils, pickled over and rinsed
 * 1 small celery rib, with leaves
 * 3 sprigs parsley
 * 2 bay leaves
 * 2½ – 3 quarts water
 * salt and freshly ground black pepper, to taste
 * 4 small potatoes, peeled and cut into ¼-inch dice
 * 2 tablespoons finely minced fresh parsley

Directions

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