Best 3 Spanish Lentil Soup Recipes
**Aromatic and Soul-Satisfying Spanish Lentil Soup: A Culinary Journey through Flavors**
Embark on a tantalizing culinary adventure with Spanish lentil soup, a symphony of flavors that will warm your heart and nourish your soul. This delectable soup, also known as sopa de lentejas, is a beloved staple in Spanish cuisine, enjoyed for its rich and satisfying taste. Prepared with an array of wholesome ingredients, including lentils, vegetables, and aromatic spices, this nourishing soup promises a symphony of flavors in every spoonful. In this article, we present two enticing recipes for Spanish lentil soup: a traditional version that embodies the comforting essence of Spanish home cooking, and a modern variation that adds a touch of contemporary flair to this classic dish. Get ready to indulge in a culinary journey that celebrates the beauty and diversity of Spanish cuisine.
SOPA DE LENTEJAS: SPANISH LENTIL SOUP
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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
SPANISH LENTIL SOUP WITH CHORIZO
When I first arrived in Córdoba, Spain to study for a year, the cook in my dorm served this, my first lunch in my new home. I had never had lentils before, but this dish quickly became my absolute favorite. My additions to the recipe are the garlic, onion and potato; I tried carrot once but I overcooked it and was traumatized by the mushiness, so I haven't done that since. The best part about this recipe is it costs less than $10 to make and feeds many.
Provided by Valeria
Categories Lentil
Time 55m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Soak the lentils in cold water for an hour prior to cooking.
- Heat olive oil on low heat, add onion and garlic. Sautée until onion begins to look translucent and garlic browns a little.
- Add water and lentils, bring to a boil and reduce to a simmer. Add potato.
- Add chorizo, in one inch slices.
- Cook until lentils get soft and expand and chorizo filling strains against natural casing, about 40-45 minutes.
- Serve warm with crusty bread.
Nutrition Facts : Calories 333, Fat 12.7, SaturatedFat 3.6, Cholesterol 17.6, Sodium 255, Carbohydrate 36.7, Fiber 15.6, Sugar 1.8, Protein 18.1
SPANISH LENTIL SOUP
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
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
Tips:
- Choose the right lentils: Brown lentils are the most common type used in Spanish lentil soup, but you can also use green or red lentils. Brown lentils hold their shape well and have a slightly nutty flavor.
- Soak the lentils: Soaking the lentils before cooking helps to reduce the cooking time and makes them more digestible. You can soak the lentils for 30 minutes or up to overnight.
- Use a flavorful broth: The broth is the base of the soup, so it's important to use a flavorful broth. You can use chicken broth, vegetable broth, or even ham broth.
- Add plenty of vegetables: Vegetables add flavor, nutrients, and color to the soup. Some common vegetables used in Spanish lentil soup include carrots, celery, onions, and potatoes.
- Season the soup well: Spanish lentil soup is typically seasoned with cumin, paprika, garlic, and salt and pepper. You can also add other spices, such as chili powder or oregano, to taste.
- Serve with toppings: Spanish lentil soup is often served with toppings such as crusty bread, grated cheese, or a dollop of yogurt.
Conclusion:
Spanish lentil soup is a delicious, healthy, and affordable meal that can be enjoyed by people of all ages. It's a great way to use up leftover lentils, and it's also a good source of protein, fiber, and vitamins. So next time you're looking for a quick and easy meal, give Spanish lentil soup a try.
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