Sopa De Lentejas Colombian Style Lentil Soup Recipes

SOPA DE LENTEJAS (ANDALUCIAN LENTIL SOUP)

Sopa de Lentejas (Andalucian Lentil Soup) image

This is a great soup to have during cold winter months, although it's wonderful anytime of year! It's loaded with fresh veggies and has a hearty flavor anyone will enjoy! Add additional root veggies like carrots if you like.

Provided by Vanessa Moore

Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes

Time 9h15m

Yield 6

Number Of Ingredients 11

Ingredients

1 ¼ 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

Steps:

Heat olive oil in a large pot over medium heat. Cook the bacon just until it starts to brown a bit, 5 to 8 minutes. Add the olive oil, onion, and bell pepper; cook and stir until vegetables begin to soften, about 5 minutes.
Stir in the garlic, tomatoes, sausage, and bay leaf; cook about 4 minutes. Add lentils and water (water should be about an inch deeper than the level of the lentils). Bring to a boil over high heat. Reduce heat to low; simmer, uncovered, until lentils are just cooked, 15 to 20 minutes.
Put the potatoes into the soup and continue simmering until potatoes are cooked through, 12 to 15 minutes.

Nutrition Facts : Calories 288.2 calories, Carbohydrate 36.5 g, Cholesterol 17.3 mg, Fat 9.8 g, Fiber 10.4 g, Protein 15 g, SaturatedFat 2.9 g, Sodium 255.6 mg, Sugar 4.2 g

SOPA DE LENTEJAS: SPANISH LENTIL SOUP

Sopa de Lentejas: Spanish Lentil Soup image

This easy Spanish lentil soup recipe (sopa de lentejas) is a hearty affair with the addition of pork loin and chorizo sausage for a complete meal.

Provided by Lisa & Tony Sierra

Categories Side Dish Dinner Appetizer Lunch Soup

Time 1h30m

Yield 12

Number Of Ingredients 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

Steps:

Gather the ingredients.
Begin by sorting through lentils to remove any debris or rocks.
Rinse dry lentils under cold water.
Place lentils into a medium saucepan and cover with water. Soak lentils for 1 hour.
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.
Add pork and chorizo and sauté for 3 more minutes, making sure meat doesn't stick.
Add just enough water to pot to completely cover vegetables and meat. Bring water to a boil.
Drain lentils and add to pot.
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.
When lentils are fully cooked, season soup with salt and pepper to taste.
Serve in bowls with rustic bread on the side.

Nutrition Facts : Calories 327 kcal, Carbohydrate 41 g, Cholesterol 31 mg, Fiber 6 g, Protein 21 g, SaturatedFat 3 g, Sodium 185 mg, Sugar 2 g, Fat 9 g, ServingSize 1 dozen (12 servings), UnsaturatedFat 0 g