Home again, home again

Back from Seattle where we had a wonderful time.

One day we went to Ballard where we shopped at Archie McPhee's and had lunch at La Isla, delicious Puerto Rican cuisine. We enjoyed a number of the dishes but in particular the soup, Sopa de Lentejas.

I'm scouring the web looking for a recipes, so far I've found this one...
(Note: with the help of my daughter, a computer genius, I've finally got a "behind the cut" or "jump" or... whatever the Read more/Read less thingy does!)

Sopa de Lentejas al Estilo de Puerto Rico

Crockpot Lentil Soup (Puerto Rican Style) - Serves 8

2 tablespoons vegetable oil
5 ounces chorizo sausage, peeled and sliced into 8 parts
1 cup coarsely chopped onion
1 cup chopped red bell pepper
1 cup (1/4-inch) pieces pumpkin
3 cloves garlic, or to taste, well crushed in a mortar
1 large tomato, peeled, seeded, and coarsely chopped
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, pumpkin, 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.