Ingredients with Measurements:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1 bay leaf
- 1 pound botifarra sausage, sliced
- 1 cup dried lentils, rinsed and drained
- 4 cups chicken broth
- 2 cups water
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon
Step-by-step instructions:
1. Heat olive oil in a large pot or Dutch oven over medium heat.
2. Add onion and garlic, and cook until onion is translucent.
3. Add carrots and celery, and cook until vegetables are slightly softened.
4. Stir in thyme, oregano, smoked paprika, and bay leaf.
5. Add sliced botifarra sausage and cook until lightly browned.
6. Add lentils, chicken broth, and water.
7. Bring to a boil, then reduce heat to low and simmer for 45 minutes or until lentils are tender.
8. Season with salt and pepper to taste.
9. Garnish with chopped fresh parsley.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
Medium heat for sautéing, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 16g
Carbohydrates: 25g
Protein: 25g
Sodium: 1000mg
Substitutions for ingredients:
- Botifarra sausage can be substituted with any other type of sausage.
- Chicken broth can be substituted with vegetable broth or water.
Variations:
- Add diced potatoes for a heartier soup.
- Use different types of lentils such as green or red lentils.
- Add chopped kale or spinach for added nutrition.
Tips and tricks:
- Rinse and drain lentils before using to remove any debris.
- Slicing the botifarra sausage before cooking will help it cook faster.
- Add more water or broth if the soup becomes too thick.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat soup in a pot over medium heat until heated through.
Presentation ideas:
Serve soup in individual bowls with a slice of crusty bread on the side.
Garnishes:
Garnish with chopped fresh parsley or a dollop of sour cream.
Pairings:
Serve with a side salad or crusty bread.
Suggested side dishes:
- Garlic bread
- Roasted vegetables
- Grilled cheese sandwich
Troubleshooting advice:
- If the soup becomes too thick, add more water or broth.
- If the lentils are not tender after 45 minutes, continue to simmer until they are.
Food safety advice:
- Make sure to cook the botifarra sausage thoroughly before adding it to the soup.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
Botifarra sausage is a traditional Catalan sausage made with pork and spices.
Flavor profiles:
This soup is savory and slightly smoky with a hint of spice from the smoked paprika.
Serving suggestions:
Serve hot as a main dish for lunch or dinner.
Related Categories
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Region: Spanish
Taste: Savory, Hearty, Earthy, Comforting, Tangy