Chilean Lentil Soup

Chilean Lentil  Soup
1 cup Green lentils
soaked overnight with a lot of water as it will be absorbed, covered
1 Tbs Sea salt
4-5 cups, divided
6 Bacon
sliced or can use 4 links of sliced Chicken Andouille Sausage
1 Red bell pepper
medium diced
1 Carrot
peeled and shredded
3 Garlic cloves
1 Tbs Dried oregano
1 tsp Chili powder
2 Tbs Olive oil or sunflower oil
1 Yellow onion
medium diced
Salt and pepper
to taste
1 Carrot
peeled and sliced into rounds
1/2 Butternut Squash
around 2 cups peeled and medium diced
1/2 bunch Fresh parsley
A very simple Chilean dish that tastes so hearty. It leaves you feeling full and satisfied without the guilt.
Drain soaked Lentils and wash. Transfer to large pot and add 4 cups water and sea salt. Bring to a boil then simmer for 20 mins.
Prepare sofrito. Heat medium skillet on medium-high heat and add oil. Cook onions until translucent, about 5-10 minutes. Add sea salt to taste. Add garlic and cook for another minute. Add bacon or andouille and cook for 5-10 minutes. Add bell pepper, shredded carrots, dried oregano and chili powder. Add salt and pepper if needed. Let simmer for 15 mins.
In the pot with simmering lentils, add sliced carrots and squash. Add remaining 1 cup water if needed. Water should be an inch over lentils. Cook for 10-15 mins until squash can be easily poked with a fork.
Add sofrito to the pot with Lentils. Cover and let simmer for another 20 mins. Add fresh parsley 5 minutes before its done. Taste and add salt and pepper if needed.
source: Carolina Guzman

252 calories per serving