Sopa de lentejas (Andalucian lentil soup)

    (11)
    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.


    8 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.

    Recently viewed

    Reviews & ratings
    Average global rating:
    (11)

    Reviews in English (9)

    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)

    by
    11

    I enjoyed this recipe very much. Although I did doctor it up a bit like abuela would. I used chicken broth instead of water, added some baby carrots at the same time as the potatoes, and also used a couple smoked ham hoaxs for more flavor. It was a hit that even got Nana's approval. Good recipe to start though.  -  18 Dec 2011  (Review from Allrecipes US | Canada)

    Write a review

    Click on stars to rate