Sopa de lentejas (Andalucian lentil soup)

    Sopa de lentejas (Andalucian lentil soup)


    8 people made this

    About this recipe: This is a great soup to have during cold winter months, although it's wonderful anytime of year! It's loaded with fresh veggies and has a hearty flavour anyone will enjoy! Add additional root veggies like carrots if you like.

    Serves: 6 

    • 250g dried brown lentils, soaked overnight and drained
    • 2 rashers streaky bacon, chopped
    • 1 tablespoon extra-virgin olive oil
    • 1 onion, chopped
    • 1 green pepper, chopped
    • 1 clove garlic, minced
    • 2 large plum tomatoes, chopped
    • 2 Spanish chorizo sausages, casing removed, chopped
    • 1 bay leaf
    • 500ml water, or as needed
    • 2 potatoes, peeled and cubed

    Prep:20min  ›  Cook:55min  ›  Extra time:8hr  ›  Ready in:9hr15min 

    1. Heat olive oil in a large pot over medium heat. Cook the bacon just until it starts to brown a bit, 5 to 8 minutes. Add the olive oil, onion and green pepper; cook and stir until vegetables begin to soften, about 5 minutes.
    2. Stir in the garlic, tomatoes, sausage and bay leaf; cook about 4 minutes. Add lentils and water (water should be about 2.5cm deeper than the level of the lentils). Bring to the boil over high heat. Reduce heat to low; simmer, uncovered, until lentils are just cooked, 15 to 20 minutes.
    3. Put the potatoes into the soup and continue simmering until potatoes are cooked through, 12 to 15 minutes.

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