Sopa de Lentejas

Ingredients

• carrot, chopped — 1 pcs
• green bell pepper, chopped — 1 pcs
• garlic cloves, minced — 4 pcs
• large onion, chopped — 1 pcs
• dry brown lentils, soaked overnight and drained — 1 cup
• plum tomatoes, chopped — 2 pcs
• water, or as needed — 2 cup
• bay leaf — 1 pcs
• extra-virgin olive oil — 1 tbsp
• paprika — 0.5 tsp
• spicy chorizo (optional) — 0.25 pcs

Steps

1. Heat olive oil in a large pot over medium heat.
2. Add the onion, carrot, and bell pepper; cook and stir until vegetables begin to soften, about 5 minutes.
3. Stir in the garlic, tomatoes, chorizo and bay leaf; cook about 4 minutes.
4. Add lentils and water (water should be about an inch deeper than the level of the lentils).
5. Bring to a boil over high heat. Reduce heat to low; simmer, uncovered, until lentils are just cooked, 15 to 20 minutes.