Sopa de Lentejas (Andalucian Lentil Soup)6 Reviews
- Prep: 20 min
- Cook: 55 min
- Ready In: 9 hr 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 flavor anyone will enjoy! Add additional root veggies like carrots if you like.” - by Vanessa
Original recipe yields 6 servings
- 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.
- 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.
- Put the potatoes into the soup and continue simmering until potatoes are cooked through, 12 to 15 minutes.
Amount Per Serving (6 total)
- 288 cal
- 9.8 g
- 36.5 g
Based on a 2,000 calorie diet
Reviews (6)Rate This Recipe
"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 so..." See moreak 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. "
"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 c..." See moreouple smoked ham hoaxs for more flavor. It was a hit that even got Nana's approval. Good recipe to start though."
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