Sopa de Lentejas: Spanish Lentil Soup

Name: Sopa de Lentejas: Spanish Lentil Soup
Prep time: 15 min
Cook time: 75 min
Total time: 90 min
Yield: 12 servings
Cuisine: Spanish
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, medium dice; 3 garlic cloves, minced; 4 boneless pork loin chops, cut into 1-inch chunks; 2 links Spanish chorizo , cut into 1/2-inch chunks; 2 tablespoons Spanish virgin olive oil; 1/4 teaspoon ground cumin; Kosher salt, to taste; Freshly ground black pepper, to taste

A hearty Spanish lentil soup, enriched with pork loin and chorizo sausage, provides a satisfying complete meal.

⭐ 4.1 (62 reviews) Prep: 15 minCook: 75 minTotal: 90 minYields: 12 servings

Category Tags:

Side Dish Dinner Appetizer Lunch Soup

Cuisine Tags:

Spanish

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Instructions

Sort, rinse, and then soak lentils in a saucepan covered with water for 1 hour.
Heat olive oil in a large pot. Sauté vegetables and cumin for 3 to 5 minutes, then add pork and chorizo, cooking for another 3 minutes.
Add water to cover ingredients in the pot and bring to a boil.
Drain the soaked lentils, add them to the pot, then bring to a boil again. Reduce heat and simmer for approximately 1 hour until lentils are tender, adding more water as needed.
Season the cooked soup with salt and pepper to taste and serve with rustic bread.

Nutritional Info (per serving)

Calories: 327 kcal

Carbohydrate: 41 g

Cholesterol: 31 mg

Fiber: 6 g

Protein: 21 g

Saturated Fat: 3 g

Sodium: 185 mg

Sugar: 2 g

Fat: 9 g

Unsaturated Fat: 0 g