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LENTIL SOUP WITH JONNO’S WORCESTERSHIRE SAUCE

  • Author: Nanette Alcaro
  • Prep Time: 15 Minutes
  • Cook Time: 40 Minutes
  • Total Time: 55 Minutes
  • Yield: 2 - 4 1x
  • Cuisine: Continental

Ingredients

Scale
  • 1 cup dry lentils, rinsed
  • 4 cups vegetable stock or water
  • 1 cup diced carrots
  • 1 cup diced celery
  • 2 tbsp. olive oil
  • 1 diced onion
  • 1 diced tomato
  • 1 diced chorizo (optional)
  • 1 cup diced pork (optional)

Instructions

  1. Wash lentils and boil them in large pot with 2 cups stock.
  2. Lower heat as it boils and add more stock after 30 minutes as it cooks until desired doneness.
  3. Add the diced carrots and celery (and pork bits if using them).
  4. In a separate skillet, sauté onions and tomatoes in olive oil.
  5. When onions are translucent, add tomatoes. After 5 minutes, add the chorizo (optional).
  6. Pour these all in the pot of lentils and let flavors blend. Season with salt and pepper.
  7. Garnish with parsley and/or celery leaves. Serve drizzled with Jonno’s Worcestershire Sauce.