Teresa's Recipes
Lentejas - Spanish Lentil Soup
Embark on a culinary journey with this Spanish Lentil Soup, or 'Lentejas', a traditional, heartwarming dish that is deeply rooted in Spanish cuisine. This comforting soup is brimming with tender lentils, vibrant vegetables, and delectably smoky chorizo. Every spoonful is guaranteed to warm your soul and satisfy your taste buds.
Ingredients
- 2 tablespoons Extra virgin olive oil
- 1 large, finely chopped Onion
- 1 large, finely chopped Carrot
- 3 cloves, minced Garlic
- 1 cup, diced Chorizo
- 1 cup, rinsed Lentils
- 1 teaspoon Paprika
- 1 Bay leaf
- 4 cups Water
- to taste Salt
- to taste Black pepper
Dietary Notes
- Servings: 4
- Dish Type: Soup
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Calories: 360
- Fat: 14g
- Carbs: 40g
- Protein: 18g
- Sodium: 800mg
- Sugar: 4g
Instructions
- Heat the extra virgin olive oil in a large pot over medium heat.
- Add the finely chopped onion, carrot, and minced garlic to the pot. Cook until the vegetables soften and the onion becomes translucent, about 5 minutes.
- Add the diced chorizo to the pot and cook until browned, another 5 minutes.
- Add the rinsed lentils, paprika, bay leaf, water, salt, and black pepper to the pot. Stir to combine.
- Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the soup simmer for about 45 minutes, or until the lentils are tender.
- Before serving, taste the soup and adjust the seasoning if necessary. Remove the bay leaf and serve the soup hot. Enjoy this Spanish delight!
Tips
- For a vegetarian version, omit the chorizo. You can add smoked paprika for that smoky flavor.
- This soup is perfect for batch cooking, it tastes even better the next day after the flavors have had time to meld together.
- Lentejas is traditionally eaten during winter in Spain, making this the perfect dish to warm up on a cold day.