LENTILS' SOUP WITH SOBRASADA

Here we go with some comfort food for these cold-cold days!
I chose 100% Spanish ingredients this time, to remind both me and you that I live in Spain :). Good thing is that you’ll easily find them in almost all groceries/markets :).

Ingredients

500g “pardina” lentils (they are a type of small lentils from Castilla y León)
2 shallots
3 tablespoons of sobrasada
2 tablespoons extra-virgin olive oil
1,7 liters water
vegetable stock-cube
salt
pepper

Chop the shallots; heat the oil in a heavy large pot over medium-high heat and add the chopped shallots. Stir until they get softer, then add sobrasada and let it melt. Add the lentils, stir again, add the water and the stock-cube (I use this one, with herbs).
Stir and let it cook for at least 45 min. Make sure the water is enough; if not add another good ladle. Once the lentils are ready, puree them in a food processor or anyway blend until smooth.

Season the soup with salt and pepper and serve adding a tablespoon of sobrasada. They’re perfect with tetilla (typical galician cheese) “croutôns” :).