Sopa de Lentejas (Andalucian Lentil Soup)
Recipe information
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Cooking:
20 min.
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Servings per container:
6
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Ingredients for - Sopa de Lentejas (Andalucian Lentil Soup)

1. Dry brown lentils, soaked overnight and drained - 1 ¼ cups
2. Bacon, chopped - 2 slices
3. Extra-virgin olive oil - 1 tablespoon
4. Onion, chopped - 1
5. Green bell pepper, chopped - 1
6. Garlic, minced - 1 clove
7. Roma (plum) tomatoes, chopped - 2
8. Spanish chorizo sausage, casing removed, chopped - 2 links
9. Bay leaf - 1
10. Water, or as needed - 2 cups
11. Potatoes, peeled and cubed - 2

How to cook deliciously - Sopa de Lentejas (Andalucian Lentil Soup)

1. Stage

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. Stage

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. Stage

Put the potatoes into the soup and continue simmering until potatoes are cooked through, 12 to 15 minutes.