Basque Lentil Potato Soup

• 1 lb dried lentils
• 6 cups water
• 1/2 cup potato, cubed
• 1/2 cup carrot, diced
• 1/2 cup celery, diced
• 1/2 cup onion, diced
• 15 ounces tomatoes, diced
• 9 ounces chorizo sausages, diced (3 3 oz sausages)
• 2 beef bouillon cubes
• 2 tablespoons catsup
• 1 tablespoon Worcestershire sauce
• salt

1. Sort and rinse the lentils.
2. Combine the lentils, water, potato, carrot, celery, onion, undrained tomatoes, and chorizo in a large heavy saucepan.
3. Bring to a boil and reduce the heat.
4. Simmer for 1 1/2 hours.
5. Add the beef bouillon, catsup, and worcestershire sauce.
6. Simmer for 30 minutes or longer.
7. Season with salt to taste.
8. Serve in a bread bowl for a special treat.

lentils, water, potato, carrot, celery, onion, tomatoes, chorizo sausages, catsup, worcestershire sauce, salt

Taken from www.food.com/recipe/basque-lentil-potato-soup-407546 (may not work)