Best 3 Sopa De Lentejas Andalucian Lentil Soup Recipes
Spanish culinary art has a long history and has been influenced by Mediterranean and Arabic cuisine. One of the most famous and beloved soups in Andalusia is Sopa de Lentejas, or Andalusian Lentil Soup. This hearty and flavorful soup is made with lentils, vegetables, and spices, and is typically served with crusty bread. Sopa de Lentejas is a popular dish to serve during the winter months, as it is both warming and filling. The lentils are a good source of protein and fiber, while the vegetables provide vitamins and minerals. The spices add a depth of flavor to the soup, making it a truly satisfying dish.
Check out the recipes below so you can choose the best recipe for yourself!
SOPA DE LENTEJAS (ANDALUCIAN LENTIL SOUP)
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
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
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)
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 Lentil Soup
Time 9h15m
Yield 6
Number Of Ingredients 11
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
Tips:
- Choose the right lentils. For this recipe, you'll need brown or green lentils. Red lentils can also be used, but they will cook more quickly and may become mushy.
- Soak the lentils before cooking. This will help them cook more evenly and reduce the cooking time.
- Use a variety of vegetables. The more vegetables you add, the more flavorful and nutritious the soup will be. Some good choices include carrots, celery, onions, garlic, potatoes, and tomatoes.
- Don't be afraid to add spices. A little bit of cumin, coriander, or paprika can add a lot of flavor to the soup.
- Serve the soup with a side of bread or rice. This will help to soak up the broth and make the meal more satisfying.
Conclusion:
This Andalusian lentil soup is a delicious, hearty, and nutritious meal that is perfect for a cold winter day. It is also a great way to use up leftover vegetables. With a few simple ingredients and a little bit of time, you can make a delicious and satisfying soup that the whole family will enjoy.
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