HOT SOUP: This is an alternative to using beans & sausgages in making hearty soups that you might like to try.

LENTIL SOUP:

2 cups dry lentils                                                        

1 tbsp. olive oil

3 slices lean bacon, roughly chopped                         

vegetables:

    1 onion, finely chopped

    2 garlic cloves, finely chopped                               

    red pepper, chopped

    1 tomato, chopped                                                  

    3 potatoes, diced

3-4 cups or more chicken stock, see recipe                              

2 tsp. all purpose flour

¼ cup each dry white wine &  sweet sherry + 2 tbsp. Armagnac or Cognac

2 chorizo sausages thinly sliced                                  

2 bay leaves

½ to 1 tsp. paprika                                                      

salt and fresh-ground pepper                                      

¼ cup chopped parsley                                   

Cover lentils with 6 cups of cold water in a saucepan and leave to soak overnight.

In a heavy saucepan, heat olive oil and cook bacon for 2 to 3 minutes over medium heat. Add onions, garlic and red peppers. Cook for a few minutes to soften; then add tomato and continue cooking for a few minutes.  Sprinkle in the flour and mix well and cook over low heat for 2-3 minutes. Add paprika, bay leaves, white wine, sherry and chorizo sausages; then bring mixture to a simmer, stirring constantly, for another 5 minutes,

Meanwhile, bring to a boil the lentils and water mixture; then stir in the sausage mixture. After that, add in diced potatoes and chicken stock and bring the whole thing to a boil.  Cover and simmer for 1 hour or until lentils are tender. Add salt and pepper to taste.

Warm a soup tureen and pour in hot soup and the Cognac. Blend thoroughly before garnishing with chopped parsley to serve.