Sopa de Lentejas (Andalucian Lentil Soup)

Sopa de Lentejas (Andalucian Lentil Soup)

8
Vanessa Moore 7

"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 flavor anyone will enjoy! Add additional root veggies like carrots if you like."

Ingredients 9 h 15 m {{adjustedServings}} servings 288 cals

Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 288 kcal
  • 14%
  • Fat:
  • 9.8 g
  • 15%
  • Carbs:
  • 36.5g
  • 12%
  • Protein:
  • 15 g
  • 30%
  • Cholesterol:
  • 17 mg
  • 6%
  • Sodium:
  • 256 mg
  • 10%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  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 bell 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 an inch deeper than the level of the lentils). Bring to a 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.
Tips & Tricks
Navy Bean Soup I

See how to make a hearty bean soup with ham and spices.

How to Make Ham and Potato Soup

See how to make this hearty and satisfying soup.

Footnotes

  • Cook's Note
  • Use Spanish sausage, not Mexican, in this recipe. Spanish chorizo is a firm, fully cooked sausage; Mexican chorizo is uncooked. You can substitute Portuguese linguica or other types of smoked sausage for the chorizo.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 8

  1. 8 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Guiri Girl
1/14/2013

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!

Cazuela
2/13/2009

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.

FireMedicJC
12/18/2011

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.