Sopa de Lentejas (Andalucian Lentil Soup)

Sopa de Lentejas (Andalucian Lentil Soup)

8
Vanessa Moore 7

"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

9 h 15 m servings 288 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 288 kcal
  • 14%
  • Fat:
  • 9.8 g
  • 15%
  • Carbs:
  • 36.5g
  • 12%
  • Protein:
  • 15 g
  • 30%
  • Cholesterol:
  • 17 mg
  • 6%
  • Sodium:
  • 256 mg
  • 10%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

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.

Reviews

8
  1. 8 Ratings

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Most helpful positive review

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 Spa...

Most helpful critical review

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 e...

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 Spa...

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 did...

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 us...

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 e...

Really tasty soup, very flavorful and hearty

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 trad...

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 substit...

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...