"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." — Vanessa
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1 1/4 cups
dry brown lentils, soaked overnight and drained
extra-virgin olive oil
green bell pepper, chopped
roma (plum) tomatoes, chopped
Spanish chorizo sausage, casing removed, chopped
water, or as needed
potatoes, peeled and cubed
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.
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.
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.
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!
Really tasty soup, very flavorful and hearty
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
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Sopa de Lentejas (Andalucian Lentil Soup)
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 88
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