Sopa de Lentejas Recipe

Name: Sopa de Lentejas
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: about 8 cups
Cuisine: Spanish
Ingredients: 1 cup brown lentils, rinsed; 1 large onion, diced; 2 carrots, diced; 2 celery stalks, diced; 3 cloves garlic, minced; 1 bay leaf; 1 teaspoon smoked paprika; 1/2 teaspoon ground cumin; 6 cups vegetable broth; 1 can (14 oz) diced tomatoes; 2 tablespoons olive oil; Salt and pepper to taste; 2 tablespoons chopped fresh parsley (optional)

Spanish · Soup · 55 min total

Sopa de Lentejas recipe videos

A hearty and comforting Spanish lentil soup, perfect for a cold day. This recipe is simple, flavorful, and uses everyday ingredients.

15
min prep

40
min cook

6
servings

220
kcal/serving

Ingredients

1 cup brown lentils, rinsed
1 large onion, diced
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
1 bay leaf
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
6 cups vegetable broth
1 can (14 oz) diced tomatoes
2 tablespoons olive oil
Salt and pepper to taste
2 tablespoons chopped fresh parsley (optional)

Instructions

Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; cook until softened, about 5 minutes.
Add garlic, smoked paprika, and cumin; cook for 1 minute until fragrant.
Add lentils, bay leaf, vegetable broth, and diced tomatoes (with juices). Bring to a boil.
Reduce heat to low, cover, and simmer for 30-35 minutes until lentils are tender.
Remove bay leaf. Season with salt and pepper to taste.
Serve hot, garnished with fresh parsley if desired.

Tips

For a thicker soup, mash some of the lentils against the side of the pot before serving.
This soup keeps well in the refrigerator for up to 5 days.
Add a splash of lemon juice or sherry vinegar before serving for brightness.

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