When Little was born one of the pieces of advice about taking care of my new mama self was to eat nourishing food. And more specifically it was to eat food I personally found nourishing. To trust my body to crave what I needed and then to eat that.
In my mind nourishing food was things like casseroles and stew and this soup.
Funny thing is as a kid growing up in Spain I hated this soup. Hated it. I think it was the in thing to do amongst kids my age. I was just trying to fit in probably. Now the much older version of me loves this comfort food. The flavor is so familiar and the way it looks in the bowl is nostalgic.
This is a staple I think in almost every Spanish home. Much like tortilla it is simple every day food. The ingredients cook up fast and you can go from start to finish in just over a half an hour if you work quickly.
And the house smells so so so good. Like I said these are all comfort smells and flavors for me- the paprika in the chorizo especially.
My toddler true to form refused to eat it. He was trying to stick with the cool kids too and hate on this deliciousness. That is until I made him his own dinner and sat down with my bowlful of lentils. Then he promptly refused his dinner and demanded to eat mine. That was a win I guess? Kinda? I’ll take it. At least he tried it.
We ate it for days. Delicious nourishing food.
One year ago today: Roasted Banana Ice Cream with Hard Chocolate Topping and Tiramisu Ice Cream Cake
Spanish Lentil Soup (serves at least 8)
Learned from watching many spaniards make it
2 tablespoons olive oil
1 large onion diced
1 lb ground chorizo sausage or 1 dried spanish chorizo chopped (I recommend Palacios but at $11 for 12 oz I compromised for cheaper ground chorizo)
2-3 russet potatoes peeled and diced
3 carrots peeled and chopped
1 1/2 cup brown or green lentils
Salt to taste
In a large soup pot over medium hit heat sauté the onions in the olive oil till they just start to soften. Add the chorizo. If using ground cook it all the way through breaking up as you go. If using dried cook for 3-4 minutes till it starts to release its oils and smell delicious. Add the potatoes and carrots and sauté for a minute. Cover with water then add the lentils and stir. Bring to a boil then reduce to simmer for 20 minutes or until the lentils, potatoes, and carrots are all soft. Enjoy with big slices of crusty bread.