|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 9g||12%|
|Saturated Fat 3g||13%|
|Total Carbohydrate 41g||15%|
|Dietary Fiber 6g||22%|
|Total Sugars 2g|
|Vitamin C 10mg||48%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Every family in Spain has its own version of lentil soup (sopa de lentejas). Keeping that in mind, this recipe is one of the most classic ways to prepare it. Use this as a base and, once mastered, feel free to make any changes you'd like to better suit you and your family's tastes.
Sopa de lentejas usually is enjoyed as a first course for lunch as many Spaniards consider beans too heavy for dinner. This makes sense since most Spaniards eat dinner late—between 9 and 11 p.m.
This easy-to-make soup is not only tasty but full of nutrients, too. The dry lentils are cooked with diced carrots, celery stalks, potatoes and garlic, and combined with pork loin and Spanish chorizo, a spicy cured sausage, to make a delicious and filling soup.
It is typical to eat this soup throughout the winter and even into the season of Lent, by simply omitting the pork meat.
The lentils must be soaked for one hour before proceeding with the recipe, so plan accordingly.
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1 pound dry lentils
5 medium potatoes, peeled and cut into 1-inch cubes
2 carrots, trimmed, peeled, and cut into 1/2-inch cubes
2 celery ribs, medium dice
3 garlic cloves, minced
4 boneless pork loin chops, cut into 1-inch chunks
2 links chorizo , cut into 1/2-inch chunks
2 tablespoons Spanish virgin olive oil
1/4 teaspoon ground cumin
Water (as needed)
Kosher salt, to taste
Freshly ground black pepper, to taste
Gather the ingredients.
Begin by sorting through lentils to remove any debris or rocks.
Rinse dry lentils under cold water.
Place lentils into a medium saucepan and cover with water. Soak lentils for 1 hour.
Pour olive oil into a large pot over medium heat. When oil is hot, add vegetables and cumin and sauté for 3 to 5 minutes.
Add pork and chorizo and sauté for 3 more minutes, making sure meat doesn't stick.
Add just enough water to pot to completely cover vegetables and meat. Bring water to a boil.
Drain lentils and add to pot.
Bring back to a boil, reduce heat, and simmer until lentils are cooked, about 1 hour. Check pot every 15 to 20 minutes. Add additional water if/when needed.
When lentils are fully cooked, season soup with salt and pepper to taste.
Serve in bowls with rustic bread on the side.