SPANISH LENTIL SOUP

Spanish Lentil Soup image

Make and share this Spanish Lentil Soup recipe from Food.com.

Provided by English_Rose

Categories Lentil

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

1 lb brown lentils
1 1/2 quarts beef stock or 1 1/2 quarts water
2 bay leaves
1 bunch fresh parsley, finely chopped
salt & freshly ground black pepper
2 tablespoons olive oil
1 medium onion, chopped
1 head garlic, chopped
2 carrots, finely chopped
1 tomatoes, chopped
1/2 red pepper, chopped
2 teaspoons sweet paprika
1 tablespoon ground cumin
2 ounces rice
1/4 cup manzanilla sherry wine

Steps:

Place the lentils in a large saucepan. Add the stock or water, bay leaves and parsley. Bring to the boil, reduce the heat, season with salt and freshly ground pepper and simmer, partly covered.
Meanwhile, heat the olive oil in a frying pan. Fry the onion gently until softened, around 5 minutes.
Add the garlic, carrot, tomato and red pepper. Fry gently for 5 minutes. Remove from direct heat, season with salt and freshly ground pepper, paprika and cumin.
Add the onion mixture and the rice to the simmering soup. Simmer the soup until the lentils are tender, around 45 minutes in all.
Mix in the sherry and serve.
For Vegetarian use only the water.

Nutrition Facts : Calories 672.3, Fat 9.8, SaturatedFat 1.7, Sodium 1227.5, Carbohydrate 97.2, Fiber 38.4, Sugar 7.4, Protein 37.5

*** Explore more Spanish Lentil Soup Recipes »

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