Sopa de Lentejas: Spanish Lentil Soup Recipe

Name: Sopa de Lentejas: Spanish Lentil Soup
Prep time: 15 min
Cook time: 75 min
Total time: 90 min
Yield: 12
Ingredients: 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, cut into medium dice; 3 garlic cloves, minced; 4 boneless pork loin chops; 2 links Spanish chorizo sausage; 2 tablespoons Spanish virgin olive oil; 1/4 teaspoon ground cumin; Water (as needed); Kosher salt, to taste; Freshly ground black pepper, to taste

Prep: 15 mins

Cook: 75 mins

Total: 90 mins

Servings: 12 servings

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Nutrition Facts (per serving)
327	Calories
9g	Fat
41g	Carbs
21g	Protein

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

Gather the ingredients.

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

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Rinse dry lentils under cold water.

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

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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.

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

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

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Drain lentils and add to pot.

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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.

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

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Serve in bowls with rustic bread on the side.

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