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.

• Preparation Time: 20 mins
• Cooking Time: 55 mins
• Total Time: 1 hr 15 mins
• Calories: 288 Calories

Ingredients

• 1 onion, chopped
• 1 clove garlic, minced
• 1 bay leaf
• 2 potatoes, peeled and cubed
• 1 green bell pepper, chopped
• 2 cups water, or as needed
• 2 roma (plum) tomatoes, chopped
• 2 slices bacon, chopped
• 1 tablespoon extra-virgin olive oil
• 1 ¼ cups dry brown lentils, soaked overnight and drained
• 2 links Spanish chorizo sausage, casing removed, chopped

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

Put the potatoes into the soup and continue simmering until potatoes are cooked through, 12 to 15 minutes.