Sopa de lentejas (Andalucian lentil soup)

    Sopa de lentejas (Andalucian lentil soup)

    13saves
    9hr15min


    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.

    Ingredients
    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

    Method
    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.

    Recently viewed

    Reviews (0)

    Write a review

    Click on stars to rate