Sopa de Lentejas: Spanish Lentil Soup Recipe

Spanish lentil soup recipe

The Spruce Eats / Diana Chistruga 

  • Total: 75 mins
  • Prep: 15 mins
  • Cook: 60 mins
  • Yield: 1 dozen (12 servings)
Nutritional Guidelines (per serving)
553 Calories
18g Fat
53g Carbs
45g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 1 dozen (12 servings)
Amount per serving
Calories 553
% Daily Value*
Total Fat 18g 24%
Saturated Fat 5g 27%
Cholesterol 91mg 30%
Sodium 197mg 9%
Total Carbohydrate 53g 19%
Dietary Fiber 8g 30%
Protein 45g
Calcium 98mg 8%
*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 1 hour before proceeding with the recipe, so plan accordingly. 


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Steps to Make It

  1. Gather the ingredients.

    Ingredients for spanish lentil soup
    The Spruce Eats / Diana Chistruga 
  2. Begin by sorting through the lentils to remove any debris or rocks. Make sure to be thorough, as there is nothing worse than a stone in lentil soup.

    Lentils in bowl
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  3. Then, rinse the dry lentils under cold water.

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

    Lentil in pot
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  5. While the beans are soaking, peel the potatoes and cut them into 1-inch cubes.

    Peel potatoes
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  6. Trim and peel the carrots and dice them into 1/2-inch cubes.

    Peel carrots
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  7. Trim and cut the celery ribs into a medium dice.

    Cut celery
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  8. Peel and mince the garlic cloves. Set the vegetables aside.

    Mince garlic
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  9. Cut the pork loin into 1-inch cubes and the chorizo into 1/2-inch chunks.

    Cut pork
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  10. Pour the olive oil into a large pot and heat on medium. When the oil is hot, add the vegetables and cumin and sauté for 3 to 5 minutes.

    Vegetables in pan
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  11. Add the pork cubes and chorizo, and sauté for 3 more minutes, making sure that the meat doesn't stick.

    Add pork
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  12. Add just enough water to the pot to completely cover the vegetables and meat. Bring the water to a boil.

    Add water
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  13. Drain the lentils and add them to the pot.

    Drain lentils
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  14. Bring back to the boil, reduce heat and simmer until the lentils are cooked about 1 hour. Check the pot every 15 to 20 minutes. Add additional water if/when needed.

    The Spruce Eats / Diana Chistruga 
  15. When the lentils are fully cooked, season the soup with salt and pepper to taste.

    Add spice to taste
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  16. Serve in bowls with rustic bread on the side.

    The Spruce Eats / Diana Chistruga 
  17. Enjoy!

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