Sopa de Lentejas: Spanish Lentil Soup

Spanish lentil soup

The Spruce / Diana Chistruga 

Prep: 15 mins
Cook: 75 mins
Total: 90 mins
Servings: 12 servings
Nutrition Facts (per serving)
327 Calories
9g Fat
41g Carbs
21g Protein
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Nutrition Facts
Servings: 12
Amount per serving
Calories 327
% Daily Value*
Total Fat 9g 12%
Saturated Fat 3g 13%
Cholesterol 31mg 10%
Sodium 185mg 8%
Total Carbohydrate 41g 15%
Dietary Fiber 6g 22%
Total Sugars 2g
Protein 21g
Vitamin C 10mg 48%
Calcium 36mg 3%
Iron 4mg 21%
Potassium 832mg 18%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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 Spanish chorizo , cut into 1/2-inch chunks

  • 2 tablespoons Spanish virgin olive oil

  • 1/4 teaspoon ground cumin

  • Kosher salt, to taste

  • Freshly ground black pepper, to taste

Steps to Make It

  1. Gather the ingredients.

    Ingredients for spanish lentil soup

    The Spruce / Diana Chistruga 

  2. Begin by sorting through lentils to remove any debris or rocks.

    Lentils in bowl

    The Spruce / Diana Chistruga 

  3. Rinse dry lentils under cold water.

    Rinsed lentils in colander

    The Spruce / Diana Chistruga 

  4. Place lentils into a medium saucepan and cover with water. Soak lentils for 1 hour.

    Lentils in pot

    The Spruce / Diana Chistruga 

  5. 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.

    Vegetables in pot with wooden spoon

    The Spruce / Diana Chistruga 

  6. Add pork and chorizo and sauté for 3 more minutes, making sure meat doesn't stick.

    Pork and vegetables in pot

    The Spruce / Diana Chistruga 

  7. Add just enough water to pot to completely cover vegetables and meat. Bring water to a boil.

    Add water to pot

    The Spruce / Diana Chistruga 

  8. Drain lentils and add to pot.

    Add lentils to soup

    The Spruce / Diana Chistruga 

  9. 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.

    Lentil soup in pot

    The Spruce / Diana Chistruga 

  10. When lentils are fully cooked, season soup with salt and pepper to taste.

    Wooden spoon stirring soup

    The Spruce / Diana Chistruga 

  11. Serve in bowls with rustic bread on the side.

    Lentil soup in bowls

    The Spruce / Diana Chistruga 

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