Sopa de Lentejas (Andalucian Lentil Soup) Recipe - Allrecipes.com
Sopa de Lentejas (Andalucian Lentil Soup) Recipe
  • READY IN 9+ hrs

Sopa de Lentejas (Andalucian Lentil Soup)

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings

Directions

  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.
  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.
  3. Put the potatoes into the soup and continue simmering until potatoes are cooked through, 12 to 15 minutes.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 55 mins
  • READY IN 9 hrs 15 mins

Footnotes

  • Cook's Note
  • Use Spanish sausage, not Mexican, in this recipe. Spanish chorizo is a firm, fully cooked sausage; Mexican chorizo is uncooked. You can substitute Portuguese linguica or other types of smoked sausage for the chorizo.
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Reviews More Reviews

Most Helpful Positive Review
Feb 13, 2009

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 soak 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.

 
Most Helpful Critical Review
Oct 05, 2009

With the addition of about a tsp. each of salt, cumin, and red pepper flakes, it was flavorful enough to not be bland but still nothing spectacular on it's own. 2 out of 5 family members would eat it. My husband said never make it again.

 

8 Ratings

Dec 18, 2011

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 couple smoked ham hoaxs for more flavor. It was a hit that even got Nana's approval. Good recipe to start though.

 
Jan 14, 2013

To make this a bit more traditional, salt-cured ham hock pieces are used for more flavor (hueso de jamón serrano), but I imagine these are hard to find in the US. Also, instead of bacon, in Spain we use panceta. In addition, Spanish paprika is missing. Spaniards typically make a "sofrito": in a small pan, sauté chopped onion in 2T olive oil, then add chopped tomoatoes and allow to reduce, then add about 1/2T Spanish paprika. Add this mixture to the pot. ¡Buen provecho!

 
Sep 28, 2010

Really tasty soup, very flavorful and hearty

 
Nov 22, 2013

I accidentally used Mexican chorizo, but it turned out wonderful anyway. I boiled off much of the water and it turned into a wonderful side dish on the plate instead of a soup. Also, I substituted rice because I was preparing it last minute and didn't have any lentils soaked. My fiance raved it was by far the best lunch she had had all week.

 
Jan 06, 2013

Great! My mom used to make this and I have been looking for a recipe that resembled hers. I made it exactly as the recipe calls and it was delicious. I find it strange that people find it simple or lacking flavor because the spanish chorizo gives it A LOT of flavor, I'm willing to bet they're using the wrong type of chorizo

 
Jan 23, 2014

Made this today for my colleagues at work, and got rave reviews Substituted red, yellow, and orange peppers for the green, and added "pimenton" aka smoked Spanish paprika. That along with a traditional Spanish chorizo made this especially tasty. Next time I'll add carrots to the mix.

 

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Nutrition

  • Calories
  • 288 kcal
  • 14%
  • Carbohydrates
  • 36.5 g
  • 12%
  • Cholesterol
  • 17 mg
  • 6%
  • Fat
  • 9.8 g
  • 15%
  • Fiber
  • 10.4 g
  • 42%
  • Protein
  • 15 g
  • 30%
  • Sodium
  • 256 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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