Sopa de Lentejas (Andalucian Lentil Soup)

Ingredients

• 2 slices bacon chopped
• 1  bay leaf 
• 1.3 cups brown lentils dry drained
• 2 links chorizo sausage spanish chopped
• 1 clove garlic minced
• 1  bell pepper green chopped
• 1 tablespoon olive oil extra-virgin
• 1  onion chopped
• 2  potatoes cubed peeled
• 2  roma tomatoes chopped plum
• 2 cups water or as needed

Equipment

• pot

Directions

1. Heat olive oil in a large pot over medium heat. Cook the bacon just until it starts to brown a bit, 5 to 8 minutes.
2. Add the olive oil, onion, and bell pepper; cook and stir until vegetables begin to soften, about 5 minutes.
3. Stir in the garlic, tomatoes, sausage, and bay leaf; cook about 4 minutes.
4. Add lentils and water (water should be about an inch deeper than the level of the lentils). Bring to a boil over high heat. Reduce heat to low; simmer, uncovered, until lentils are just cooked, 15 to 20 minutes.
5. Put the potatoes into the soup and continue simmering until potatoes are cooked through, 12 to 15 minutes.