Sopa de Lentejas

← Recipes

Sopa de Lentejas

Traditional-spanish dish. Typical spanish!

Served with crusty bread and butter.

40 minTotal time
6Steps
13Ingredients
Print recipe card

Ingredients for 2

  • ½ carrot, chopped
  • ½ green bell pepper, chopped
  • 2 garlic cloves, minced
  • ½ large onion, chopped
  • ½ cup dry brown lentils, soaked overnight and drained
  • 1 Roma tomatoes, chopped
  • 1 cup water, or as needed
  • ½ bay leaf
  • ½ tbsp extra-virgin olive oil
  • ¼ tsp paprika
  • ⅛ spicy chorizo (optional)

Side: Crusty bread and butter

  • ½ baguette
  • 1 tbsp butter

Instructions

  1. Heat olive oil in a large pot over medium heat.

  2. Add the onion, carrot, and bell pepper; cook and stir until vegetables begin to soften, about 5 minutes.

  3. Stir in the garlic, tomatoes, chorizo and bay leaf; cook about 4 minutes.

  4. Add lentils and water (water should be about an inch deeper than the level of the lentils).

  5. Bring to a boil over high heat. Reduce heat to low; simmer, uncovered, until lentils are just cooked, 15 to 20 minutes.

  6. About 8 minutes before serving, warm the baguette in a 350°F oven for 5 minutes, then slice it and set out the butter.