Best 4 Basque Lentil Potato Soup Recipes

Embark on a culinary journey to the heart of Basque Country with our Basque Lentil and Potato Soup recipe. This traditional soup, also known as "Patatas con Costilla," is a symphony of flavors that showcases the humble yet hearty ingredients of the region. Lentils, the stars of the show, provide a boost of protein and fiber, while potatoes and carrots add a comforting warmth and natural sweetness. Savor the richness of the homemade chicken broth, enhanced with the smokiness of paprika and the aromatic blend of garlic, onion, and bay leaf. Our recipe offers a vegetarian alternative, replacing the chicken broth with vegetable broth for a meatless indulgence. Complement your meal with a side of warm, crusty bread to soak up every delectable drop. Discover more Basque culinary delights with our collection of recipes, including the classic "Marmitako" tuna stew, the vibrant "Piperrada" vegetable stew, and the tantalizing "Bacalao al Pil Pil" codfish dish. Immerse yourself in the rich culinary heritage of the Basque Country and let your taste buds savor the essence of this extraordinary region.

Check out the recipes below so you can choose the best recipe for yourself!

RUTH'S RED LENTIL AND POTATO SOUP

Ruth's Red Lentil and Potato Soup image

I made up this recipe one chilly weeknight to stave off a cold. I was surprised at how delicious the soup was! The file powder makes it nice and thick, but it may be left out. A warm loaf of sourdough bread is all you need to complete your meal!

Provided by RUTH GOOCH

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 1h

Yield 12

Number Of Ingredients 17

Ingredients

2 tablespoons unsalted butter
1 large sweet onion, chopped
4 stalks celery, chopped
4 medium red potatoes, chopped
1 carrot, chopped
3 cloves garlic
¼ teaspoon ground allspice
¼ teaspoon cumin seeds
¼ teaspoon cayenne pepper
⅛ teaspoon ground cloves
1 dash pepper
1 quart vegetable broth
1 ½ cups dry red lentils
2 cups water
1 cup roughly chopped kale
¼ cup chopped fresh cilantro
1 teaspoon file powder

Steps:

Melt the butter in a large saucepan over medium heat. Stir in the onion and celery. Cook until tender. Mix in the potatoes, carrot, and garlic. Continue to cook and stir about 5 minutes, until the potatoes are well coated with butter. Season the mixture with allspice, cumin, cayenne pepper, cloves, and pepper.
Pour in the vegetable broth, and mix in the lentils. Add water, increasing the amount as necessary to cover all ingredients. Bring to a boil, reduce heat, and stir in the kale. Cook, stirring occasionally, 35 to 45 minutes, until the lentils are tender. Mix in the cilantro and file powder. Continue cooking about 5 minutes, or to desired thickness.

Nutrition Facts : Calories 163.8 calories, Carbohydrate 29 g, Cholesterol 5.1 mg, Fat 2.5 g, Fiber 6.9 g, Protein 7.4 g, SaturatedFat 1.3 g, Sodium 171.9 mg, Sugar 3.6 g

BASQUE CHORIZO AND LENTIL SOUP

Basque Chorizo and Lentil Soup image

I found this web on the net recently (I was on a Basque kick). I have not tried it out yet, but I am sucker for anything with lentils.

Provided by Mercy

Categories Lunch/Snacks

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1 lb lentils, sorted and rinsed
1/2 lb chorizo sausage
2 tablespoons olive oil
2 medium potatoes, peeled and diced small
2 medium carrots, diced
1 green bell pepper, chopped
1 red bell pepper, chopped
1 onion, minced
salt, to taste

Steps:

Place the lentils in a large soup pot.
Add enough cold water to cover them by 3 inches.
Bring the lentils and water to a boil over medium-high heat, reduce the heat to low, and add the whole sausages and 2 tablespoons of the olive oil.
Cook the lentils for about 45 minutes.
Add the potatoes, carrots, onions and green and red peppers, and cook for about 20 minutes longer, until the vegetables are fork-tender.
Cut each chorizo in half, and serve 1 piece to a bowl.
Season to taste with salt, and serve.

Nutrition Facts : Calories 380.2, Fat 19.5, SaturatedFat 6.2, Cholesterol 33.3, Sodium 489.7, Carbohydrate 34.1, Fiber 9.2, Sugar 5, Protein 18.1

BASQUE VEGETABLE SOUP

Basque Vegetable Soup image

Make and share this Basque Vegetable Soup recipe from Food.com.

Provided by dicentra

Categories Vegetable

Time 6h15m

Yield 8 serving(s)

Number Of Ingredients 15

Ingredients

2 1/2 quarts chicken broth
1/2 cup dry red wine
1 1/2 lbs chicken breasts, boneless and skinless (cubed)
2 (15 ounce) cans chickpeas, rinsed and drained
4 cups coarsely shredded cabbage
1 cup chopped onion
1 cup chopped leek
1 cup cubed potato
1/2 cup cubed turnip
1/2 cup chopped carrot
1/2 cup red and green bell pepper
5 garlic cloves, chopped
2 teaspoons dried thyme
salt and pepper
1 1/2 cups garlic-flavored croutons

Steps:

Combine all ingredients except salt, pepper and croutons in slow cooker; cover and cook on low for 6-8 hours.
Season to taste with salt and pepper. Serve topped with croutons.

Nutrition Facts : Calories 418.3, Fat 12.4, SaturatedFat 3.3, Cholesterol 55, Sodium 1409.3, Carbohydrate 41.7, Fiber 7.6, Sugar 4.8, Protein 31.6

BASQUE VEGETABLE SOUP

Basque Vegetable Soup image

This is a hearty soup widely served here, especially at the many restaurants specializing in Basque cuisine. It's a nice way to use the abundant vegetables that are available this time of year. Give it a try this harvest season.

Provided by Taste of Home

Categories Lunch

Time 2h40m

Yield 12 servings (3 quarts).

Number Of Ingredients 16

Ingredients

1 broiler/fryer chicken (2 to 3 pounds)
8 cups water
2 medium leeks, sliced
2 medium carrots, sliced
1 large turnip, peeled and cubed
1 large onion, chopped
1 large potato, peeled and cubed
1 garlic clove, minced
1-1/2 teaspoons salt
1/2 teaspoon pepper
1 tablespoon snipped fresh parsley
1 teaspoon dried thyme
12 ounces smoked Polish sausage, sliced
2 cups navy beans, rinsed and drained
1 cup shredded cabbage
1 can (15 ounces) tomato sauce

Steps:

In Dutch oven, slowly bring chicken and water to a boil; skim foam. Reduce heat; cover and simmer for 45-60 minutes or until tender. Remove chicken; set aside until cool enough to handle., Strain broth and skim fat. Return broth to Dutch oven. Add the leeks, carrots, turnip, onion, potato, garlic, salt, pepper, parsley and thyme. Bring to a boil. Reduce heat; cover and simmer for 30 minutes., Meanwhile, remove chicken from bones; discard bones and skin. Cut chicken into bite-size pieces; add to the Dutch oven. Add the sausage, beans and cabbage. Simmer, uncovered, for 30 minutes or until vegetables are tender. Stir in tomato sauce; heat through.

Nutrition Facts : Calories 288 calories, Fat 14g fat (4g saturated fat), Cholesterol 47mg cholesterol, Sodium 914mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 4g fiber), Protein 18g protein.

Tips:

To save time, use pre-cooked lentils. Dried lentils need to be sorted, rinsed, and soaked before cooking.
If you don't have homemade chicken stock, use a good quality store-bought stock or broth.
Feel free to add other vegetables to the soup, such as carrots, celery, or parsnips.
To make the soup thicker, mash some of the lentils before adding them to the soup.
Serve the soup with a crusty bread or crackers.

Conclusion:

This Basque lentil and potato soup is a hearty, flavorful, and satisfying soup that is perfect for a cold winter day. It is also a great way to use up leftover lentils and potatoes.

The soup is easy to make and can be tailored to your own taste. For example, if you like spicy food, you can add a pinch of cayenne pepper. Or, if you prefer a smoother soup, you can puree it before serving. No matter how you make it, this Basque lentil and potato soup is sure to be a hit with your family and friends.