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Sopa de Lentejas (Andalucian Lentil Soup)
Sopa de Lentejas (Andalucian Lentil Soup)
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Prep Time:
20 minutes
Cook Time:
55 minutes
Total Time:
555 minutes
Hearty lentil soup with Spanish chorizo, bell peppers, tomatoes, and potatoes - customize with your favorite veggies.
Ingredients:
  • 1.25 cups dry brown lentils, soaked overnight and drained
  • 2 slices bacon, chopped
  • 1 tablespoon extra-virgin olive oil
  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 1 clove garlic, minced
  • 2 roma (plum) tomatoes, chopped
  • 2 links Spanish chorizo sausage, casing removed, chopped
  • 1 bay leaf
  • 2 cups water, or as needed
  • 2 potatoes, peeled and cubed
Instructions:
  • In a large pot over medium heat, sizzle bacon in olive oil until slightly browned, about 5 to 8 minutes. Stir in onion, bell pepper, and more olive oil until veggies soften, about 5 minutes.
  • Sauté garlic, tomatoes, sausage, and bay leaf for 4 minutes. Mix in lentils and water (ensure water is an inch above lentils). Bring to a boil, then simmer uncovered for 15-20 minutes until lentils are tender.
  • Add the potatoes to the simmering soup and cook until tender, about 12 to 15 minutes.

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