400g Agrino thin lentils from Farsala
2 tbsp olive oil
2 carrots diced
2 Florina sweet red peppers diced
1 onion finely chopped
1 clove garlic finely chopped
2 chorizo sausages
120g sweet peas
3 tbsp parsley finely chopped
900 ml vegetable broth
Freshly ground pepper
On a cutting board, dice the carrots and Florina sweet red peppers. Finely chop onion and garlic. Cut chorizo sausages into slices.
In a large, nonstick pot over medium heat, sauté the chorizo sausages until they turn a nice color and release their fat.
Transfer chorizo into a bowl and set aside, leaving the fat in the pot. Add the olive oil and heat. Sauté the carrots, Florina sweet peppers, onion, and garlic for 2-3 min until wilted, stirring constantly to prevent them from browning around the edges.
Add the lentils and continue sautéing for 1 min. Finish with the vegetable broth. Bring to a boil and turn heat to low. Season with salt and freshly ground pepper. Simmer covered for 20-25 min. 7-8 minutes before the cooking time is over, add the sweet peas and sautéed chorizo sausage slices. Continue cooking for the remaining 7-8 min.
When the lentil potage is ready, remove from heat. Serve in individual bowls and garnish each with a little finely chopped parsley.