Best Sopa De Lentejas Andalucian Lentil Soup Recipes

SOPA DE LENTEJAS: SPANISH LENTIL SOUP

Steps:

• Gather the ingredients.
• Begin by sorting through lentils to remove any debris or rocks.
• Rinse dry lentils under cold water.
• Place lentils into a medium saucepan and cover with water. Soak lentils for 1 hour.
• Pour olive oil into a large pot over medium heat. When oil is hot, add vegetables and cumin and sauté for 3 to 5 minutes.
• Add pork and chorizo and sauté for 3 more minutes, making sure meat doesn't stick.
• Add just enough water to pot to completely cover vegetables and meat. Bring water to a boil.
• Drain lentils and add to pot.
• Bring back to a boil, reduce heat, and simmer until lentils are cooked, about 1 hour. Check pot every 15 to 20 minutes. Add additional water if/when needed.
• When lentils are fully cooked, season soup with salt and pepper to taste.
• Serve in bowls with rustic bread on the side.

LENTIL SOUP

Steps:

• In a large soup pot, heat oil over medium heat. Add onions, carrots, and celery; cook and stir until onion is tender. Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes.
• Stir in lentils, and add water and tomatoes. Bring to a boil. Reduce heat, and simmer for at least 1 hour. When ready to serve stir in spinach, and cook until it wilts. Stir in vinegar, and season to taste with salt and pepper, and more vinegar if desired.

SOPA DE LENTEJAS (SPANISH LENTIL SOUP WITH VEGETABLES)

Steps:

• Heat the olive oil in a large, heavy-bottomed pot such as a Dutch oven. Saute onion, carrot, celery and parsnip for 8-10 minutes over medium heat until the veggies soften.
• Add the salt and garlic and continue to cook for another minute until fragrant. Stir in the smoked paprika, fresh thyme and fresh rosemary and cook for a further minute.
• Next, stir in the chopped tomatoes, potatoes, lentils, bay leaves and stock. Bring to a boil, then lower the heat, cover the pot with a lid, and simmer for 25-30 minutes, stirring occasionally, until the lentils are cooked to your liking.
• Add the baby spinach and put the lid back for a minute to allow it to wilt. Season with freshly ground black pepper and extra salt if needed and serve with your favourite crusty bread.