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Sopa de Lentejas (Andalucian Lentil Soup)

4

555 min

Sopa de Lentejas (Andalucian Lentil Soup)

Sopa de Lentejas (Andalucian Lentil Soup) Photo 1

Time

555 min

Serving

6 persons

Calories

288

Rating

4.00★ (14)

Cuisine

Author: Victoria Buriak
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

  • ¼ cups dry brown lentils, soaked overnight and: 1 piece (drained)
  • slices bacon: 2 piece (chopped)
  • extra-virgin olive oil: 1 Tbsp
  • onion: 1 piece (chopped)
  • green bell pepper: 1 piece (chopped)
  • clove garlic: 1 piece (minced)
  • roma (plum) tomatoes: 2 piece (chopped)
  • links Spanish chorizo sausage, casing removed: 2 piece (chopped)
  • bay leaf: 1 piece
  • water: 2 cups (or as needed)
  • potatoes: 2 piece (cubed)

Metric Conversion

Stages of cooking

Sopa de Lentejas (Andalucian Lentil Soup) Photo 21
Sopa de Lentejas (Andalucian Lentil Soup) Photo 32
Sopa de Lentejas (Andalucian Lentil Soup) Photo 43
  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.
    Sopa de Lentejas (Andalucian Lentil Soup) Photo 2
  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.
    Sopa de Lentejas (Andalucian Lentil Soup) Photo 3
  3. Put the potatoes into the soup and continue simmering until potatoes are cooked through, 12 to 15 minutes.
    Sopa de Lentejas (Andalucian Lentil Soup) Photo 4

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