For a richer flavor, use chicken or vegetable broth instead of water. Add a splash of sherry vinegar or a squeeze of lemon juice at the end for a bright, acidic counterpoint to the richness of the soup. Consider adding other vegetables like carrots, celery, or even a handful of spinach towards the end of cooking. A smoked paprika can deepen the smoky flavour and bring another dimension to the dish
Sopa de Lentejas (Andalucian Lentil Soup)
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PREP TIME20 mins
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COOK TIME55 mins
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TOTAL TIME9 hrs 15 mins
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SERVING6 People
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VIEWS42
Embrace the warmth of the Andalusian countryside with this soul-satisfying lentil soup. A vibrant medley of fresh vegetables and smoky chorizo creates a symphony of flavors, perfect for a comforting meal any time of the year.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate37 g
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Cholesterol17 mg
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Fiber10 g
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Protein15 g
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Saturated Fat3 g
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Sodium256 mg
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Sugar4 g
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Fat10 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped bacon and cook until it begins to render its fat and lightly brown, approximately 5-8 minutes. This will build a flavorful base for the soup.
02 Step
Recipe View Add the chopped onion and green bell pepper to the pot. Cook, stirring occasionally, until the vegetables soften and become translucent, about 5 minutes. Allow them to develop a slight sweetness.
03 Step
Recipe View Stir in the minced garlic, chopped tomatoes, Spanish chorizo, and bay leaf. Cook for another 4 minutes, allowing the aromas to meld together and the chorizo to release its rich, smoky flavor.
04 Step
Recipe View Add the drained lentils and water (or vegetable broth) to the pot. Ensure the liquid level is about an inch above the lentils. Bring the mixture to a boil over high heat, then reduce the heat to low, cover, and simmer gently until the lentils are just tender, approximately 15-20 minutes.
05 Step
Recipe View Add the peeled and cubed potatoes to the soup. Continue to simmer, covered, until the potatoes are cooked through and tender, about 12-15 minutes. The soup should thicken slightly as the potatoes release their starch.
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RECIPE REVIEWS
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Bart Corwin
May 31, 2025Easy to follow recipe and the results were delicious! I used vegetable broth and it turned out great.
Jerad Witting
Mar 13, 2025This soup is amazing! The chorizo adds such a wonderful depth of flavor. I added some carrots and celery as suggested and it was perfect.
Zander Ryan
Mar 4, 2025The sherry vinegar at the end really brightened up the flavors. Will definitely make this again!
Zora Koepp
Dec 9, 2024I made this soup on a cold evening and it was exactly what I needed. So comforting and flavorful!