Recipe by Vanessa Moore
"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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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
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!
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.
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.
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.
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 traditional Spanish chorizo made this especially tasty. Next time I'll add carrots to the mix.
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.
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
* 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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