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Ingredients
- 3/4 pound (360 g) chorizo sausages, sliced
- 12 cups (3 L) beef broth
- 28 oz (840 ml) can crushed tomatoes
- 1 pound (480 g) dried lentils
- 1½ cups chopped yellow onions
- 3/4 cup chopped carrots
- 1/2 teaspoon dried marjoram
- 1/2 teaspoon dried thyme leaves
- 1 bay leaf
- 2-3 teaspoons freshly squeezed lemon juice
- salt and freshly ground black pepper to taste
preparation:
Step 1
Lightly grease a medium nonstick skillet with cooking spray. Add sausages and cook over medium heat until browned.
Step 2
In a slow cooker, combine cooked sausage and remaining ingredients, except lemon juice and seasoning. Stir well.
Step 3
Cover cooker and cook in a high-heat setting for 4-5 hours.
Step 4
Turn off the slow cooker. Open the lid and discard the bay leaf. Season soup to taste with salt, black pepper, and lemon juice. Ladle into soup bowls and enjoy!