Spanish Lentil Soup Recipes

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SPANISH LENTIL SOUP



Spanish Lentil Soup image

Make and share this Spanish Lentil Soup recipe from Food.com.

Provided by English_Rose

Categories     Lentil

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 15

1 lb brown lentils
1 1/2 quarts beef stock or 1 1/2 quarts water
2 bay leaves
1 bunch fresh parsley, finely chopped
salt & freshly ground black pepper
2 tablespoons olive oil
1 medium onion, chopped
1 head garlic, chopped
2 carrots, finely chopped
1 tomatoes, chopped
1/2 red pepper, chopped
2 teaspoons sweet paprika
1 tablespoon ground cumin
2 ounces rice
1/4 cup manzanilla sherry wine

Steps:

  • Place the lentils in a large saucepan. Add the stock or water, bay leaves and parsley. Bring to the boil, reduce the heat, season with salt and freshly ground pepper and simmer, partly covered.
  • Meanwhile, heat the olive oil in a frying pan. Fry the onion gently until softened, around 5 minutes.
  • Add the garlic, carrot, tomato and red pepper. Fry gently for 5 minutes. Remove from direct heat, season with salt and freshly ground pepper, paprika and cumin.
  • Add the onion mixture and the rice to the simmering soup. Simmer the soup until the lentils are tender, around 45 minutes in all.
  • Mix in the sherry and serve.
  • For Vegetarian use only the water.

Nutrition Facts : Calories 672.3, Fat 9.8, SaturatedFat 1.7, Sodium 1227.5, Carbohydrate 97.2, Fiber 38.4, Sugar 7.4, Protein 37.5

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

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

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

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

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