SOPA DE LENTEJAS Y LONGANIZA : Lentil Soup With Longaniza Sausage
Mexican carnicerías (butchers) sell long, looping skeins of longaniza, a mild pork sausage flavored with garlic, red chile, cumin, and oregano (not to be confused with the Spanish or Filipino sausages of the same name, which are very different). Longaniza is widely used in Mexican cooking, though it is less well known in the United States. A quality Mexican pork chorizo may be substituted. This high-fiber soup, packed with vegetables, freezes well.
SERVES 4 to 6
10 ounces cured (firm) Mexican longaniza
1 white onion, finely diced
1 small celery stalk, diced
2 Anaheim chiles, or 1 green bell pepper, stemmed, seeded, and diced
1 small carrot, peeled and finely diced
1 small white rose potato, peeled and diced
2 dried bay leaves
1 tablespoon whole dried Mexican oregano
1 tablespoon kosher salt
2¼ cups green lentils (about 1 pound), rinsed and picked over
1 (14-ounce) can diced tomatoes in juice
2 guajillo chiles, stemmed and seeded
10 cups water, or more as needed
Remove the casing from the longaniza and crumble the sausage into a 6-quart slow cooker. Layer the rest of the remaining ingredients in the slow cooker, in the order that they are listed. Cover and cook on low for 10 hours, checking occasionally and adding more water if needed. Taste and adjust the seasoning before serving hot.
• Add 1 small smoked pork hock with the rest of the ingredients.
• To make a vegan soup, substitute ⅓ cup bacon-flavored soy bits for the sausage.