Lentil Soup

I made my first recipe out of the Essential New York Times Cookbook.   Couldn't help myself but add a bit to it but an easy simple recipe served with a big hunk of bread and a small green salad and dinner is complete.

1 pound lentils (regular green lentils)

8 cups warm water

1 Spanish onion chopped (large)

3 stalks celery chopped

6 canned Italian-style plum tomatoes and their juices chopped

1 large bay leaf

handful of oregano put in a spice bag (or cheesecloth)

1/3 cup olive oil

lots of kosher salt and pepper

red wine vinegar

1/2 lb of dried chorizo cut into slices

Feta cheese

Wash the lentils.  Place them in a large soup pot and cover with the warm water.  Let stand one hour. 

Bring pot to boil and add the onions, celery and tomatoes.  Cover and simmer for an hour. 

Stir in the herbs and olive oil.  Add salt and pepper to taste.  Simmer for another half an hour.

In the last half an hour saute the chorizo in a small pan until crispy.  Set aside and get rid of the oil.

After the soup is done.  It should be really thick.  Add 2-4 Tbsp. of red wine vinegar based on your taste.  Mix in the chorizo.  Serve in a bowl and crumble Feta cheese on top.

Dinner is served.