SOPA DE LENTEJAS (ANDALUCIAN LENTIL SOUP)

Sopa de Lentejas (Andalucian Lentil Soup) image

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.

Provided by Vanessa Moore

Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes

Time 9h15m

Yield 6

Number Of Ingredients 11

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 288.2 calories, Carbohydrate 36.5 g, Cholesterol 17.3 mg, Fat 9.8 g, Fiber 10.4 g, Protein 15 g, SaturatedFat 2.9 g, Sodium 255.6 mg, Sugar 4.2 g