Spanish Lentil Soup Recipe – Sopa de Lentejas
Spanish Lentil Soup Recipe – Sopa de Lentejas
This Spanish lentil soup was originally developed in Southern Spain during the XVIII century. The main ingredient is lentils, they fulfill the role of providing energy for the cold days of Andalusia.
There are vegan, vegetarian, and versions with meat of this Spanish lentil soup recipe.
PREP TIME
10 minutes
COOK TIME
45 minutes
TOTAL TIME
55 minutes
Ingredients
- 1 ½ cups dry green lentils
- 1 onion, chopped
- 2 tablespoons olive oil
- 2 tomatoes
- 2 carrots
- 4 cups vegetable broth
- 1 large potato
- 1 garlic clove, minced
- 2 or 3 Spanish sausages (Chorizo sausage)
- Salt (To taste)
- Pepper (To taste)
- Pinch of red pepper flakes
- 1 teaspoon curry powder
- 1 to 2 tablespoons lemon juice (½ to 1 medium lemon), to taste
Instructions
- An hour before cooking soak the lentils in cold water.
- Chop the onion into small pieces and the potato into large cubes. Mince one garlic clove.
- In a large pot pour olive oil and once that it is hot add onion and garlic. Garlic should get a golden color and the onion should look translucent.
- Add the broth, tomatoes, carrots and lentils, bring to a boil at medium or high heat and reduce to simmer. In the meantime cut the Spanish sausage into medium-sized cubes.
- After that, put the potato and the Spanish sausage into the pot.
- Add spices.
- Cook for about 40 to 45 minutes at medium heat, or until the lentils get soft. Serve warm.
Notes
This Spanish lentils recipe calls for green lentils, but you can use any of your choices.
Nutrition Information
Yield
6
Serving Size
1Amount Per ServingCalories257Total Fat14gSaturated Fat4gTrans Fat0gUnsaturated Fat9gCholesterol21mgSodium390mgCarbohydrates23gFiber5gSugar3gProtein10g
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