1 Tablespoon vegetable oil 1 pound chorizo* 1 cup onion, chopped 1 cup zucchini, chopped 2 leeks, white part only, washed and sliced 5 cloves garlic, minced 1 large tomato, peeled, seeded and chopped 1-1/2 cups lentils 1/4 teaspoon cayenne pepper 1 small celery rib with leaves, 3 sprigs parsley and 2 bay leaves tied together with kitchen string Water Salt and fresh ground pepper 4 small potatoes, peeled and diced 2 Tablespoons parsley, chopped
In a large heavy pot, heat oil. Add crumbled chorizo, onion and zucchini; cook over medium-high heat, stirring for 3 minutes. Add leeks, garlic and tomato; cook for 3 more minutes. Add lentils, cayenne pepper and herb bundle. Add enough water to cover by 2" and bring to a boil. Reduce heat, cover and simmer for 30 minutes. Season to taste with salt and pepper. Add potatoes. Simmer for 20 more minutes or until potatoes are tender. Discard herb bundle, adjust seasonings and serve. Garnish with parsley.
*For chorizo 1 pound ground pork 2 Tablespoons cider vinegar 2 Tablespoons chili powder 3 teaspoons paprika 2 teaspoons vegetable oil 1 teaspoon sugar 1 teaspoon dried oregano 1 teaspoon ground cumin 1 teaspoon salt 1 garlic clove, minced Mix ingredients together and refrigerate overnight for full flavor.