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2 tablespoons vegetable oil
5 ounces chorizo sausage, peeled and chopped
1 cup coarsely chopped onion
1 cup chopped red bell pepper
1 cup (1/4-inch pieces) yam
3 cloves garlic, or to taste, well crushed in a mortar
1 15-oz can diced tomatoes
1 1/2 cups lentils, picked over and rinsed
1 celery rib with leaves,
1 carrot, peeled and sliced thin or well chopped
1/4 cup chopped cilantro,
2 bay leaves, (optional)
6 cups or more water
salt and freshly ground black pepper
4 small potatoes, peeled and cut into 1/4-inch dice
Add the oil to the crockpot. Add the chorizos, onion, bell pepper, yam, celery, carrot, potatoes, garlic, tomato, lentils and the herbs.
Add enough water to cover the lentils by at least 2 inches; add the seasonings, cover and put the crockpot on high. Cook until all the vegetables and grains are soft (at least 3 hours). If necessary, add more water.
Before serving, discard the bay leaves, and taste for seasoning. Serve the soup piping hot, garnished with some additional chopped cilantro.
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