Sopa de lentejas (Andalucian lentil soup)

    (12)
    9 hours 15 min

    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.


    9 people made this

    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.

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    Reviews & ratings
    Average global rating:
    (12)

    Reviews in English (10)

    Jenibar
    by
    0

    Didn't have any bacon but used chicken stock and tinned tomatoes instead of fresh. Excellent.  -  12 Nov 2017

    by
    20

    To make this a bit more traditional, salt-cured ham hock pieces are used for more flavor (hueso de jamón serrano), but I imagine these are hard to find in the US. Also, instead of bacon, in Spain we use panceta. In addition, Spanish paprika is missing. Spaniards typically make a "sofrito": in a small pan, sauté chopped onion in 2T olive oil, then add chopped tomoatoes and allow to reduce, then add about 1/2T Spanish paprika. Add this mixture to the pot. ¡Buen provecho!  -  14 Jan 2013  (Review from Allrecipes US | Canada)

    by
    13

    With crusty bread and a tossed salad, this is a great quick dinner. Next time I'd use chicken broth instead of water. I seasoned with some smoky paprika as the bay leaf just wasn't enough. I didn't soak the lentils overnight, just 15 minutes before I cooked them. Took a bit longer, but not much. I like the quickness of this recipe and will make it again with additional seasonings.  -  13 Feb 2009  (Review from Allrecipes US | Canada)

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