Lentil Soup with Chorizo; we’re insulated!

Finally, at long last…..

We have insulation.

Wanna see?

Isn’t it pretty?

He had to build a frame around the skylight first….. Always something…..

We can tell the difference already, with only a third of the roof done.

He’s not going to get it all done before winter, but he’ll be able to block off the bit that isn’t so it will be warm enough to work….

And finish our bedroom.

And do the other bathroom.

And do one of the guest rooms (We have family coming in May…. No pressure there!)

By then it will be February and he can open it up to finish the rest.

Can you hear that whip cracking?

It was a strange day today, weather-wise.

Every time I looked out the window the skies were black and the rain was coming in sheets.

Except for this five minutes when I hurriedly took the girls for a walk.

Our crabapple tree: no leaves, lots of apples.

On to the soup!

This has to be one of the better soups I’ve made in awhile.

Of course, I always tell me that….

But it was good; just spicy enough for me, a bit of Tabasco for mon mari.

I attribute it all to the chorizo.

Lentil Soup with Chorizo

5oz (150gr) chorizo, sliced
1 1/2 cups lentils du Puy
1 cup red lentils
1 medium carrot, chopped
1 rib celery, chopped
1 onion, chopped
3 cloves garlic, minced
6 cups of beef stock
2 cups (15oz, 450gr) whole tomatoes, chopped
1 1/2 tsp paprika
1/2 tsp cumin
1 tsp oregano
1 tsp basil
1 tbs olive oil
2 cups tomato juice, optional, to thin

Sauté onion, garlic, celery and carrot in olive oil until tender and starting to color.  Add paprika, cumin and sauté 1 minute longer.  Add remaining ingredients, except chorizo and  tomato juice, cover and simmer until lentils are tender.  Add chorizo, and as much tomato juice (if any) to thin, cover and simmer 10 minutes longer.  Serve.

This was a very thick soup, which is how mon mari likes it.  For me, I add the tomato juice.