Sopa de Lentejas: Spanish Lentil Soup with Vegetables Recipe

Introduction

Sopa de Lentejas is a comforting Spanish lentil soup packed with a medley of fresh vegetables and aromatic herbs. This hearty dish is perfect for chilly days and makes a wholesome meal that’s easy to prepare.

Ingredients

• 2 tablespoons olive oil
• 2 medium onions, diced
• 1 large carrot, diced
• 2 celery stalks, diced
• 1 large parsnip, diced
• 1 teaspoon Himalayan salt
• 3 large garlic cloves, finely chopped
• 2 teaspoons smoked paprika
• 1 tablespoon fresh thyme, finely chopped
• 1 tablespoon fresh rosemary, finely chopped
• 1 x 400 g (14 oz) can chopped tomatoes
• 2 medium potatoes, cubed (about 250 g / 8.8 oz)
• 175 g (6 oz) brown or green lentils, rinsed
• 2 bay leaves
• 1 1/2 litres (6 cups) low-salt vegetable stock
• 100 g (3.5 oz) baby spinach
• Freshly ground black pepper, to taste

Instructions

1. Step 1: Heat the olive oil in a large, heavy-bottomed pot over medium heat. Add the diced onion, carrot, celery, and parsnip. Sauté for 8–10 minutes until the vegetables soften.
2. Step 2: Add the Himalayan salt and chopped garlic to the pot. Cook for another minute until fragrant.
3. Step 3: Stir in the smoked paprika, fresh thyme, and fresh rosemary. Cook for an additional minute to release the flavors.
4. Step 4: Add the chopped tomatoes, cubed potatoes, rinsed lentils, bay leaves, and vegetable stock. Bring the mixture to a boil.
5. Step 5: Once boiling, reduce the heat to low. Cover the pot with a lid and simmer for 25–30 minutes, stirring occasionally, until the lentils are tender.
6. Step 6: Stir in the baby spinach and cover the pot again for one minute to let the spinach wilt.
7. Step 7: Season the soup with freshly ground black pepper and additional salt if needed. Serve warm with crusty bread.

Tips & Variations

• For a smoky depth, consider adding a splash of smoked paprika or a smoked chili powder.
• Substitute fresh herbs with 1 teaspoon each of dried thyme and rosemary if fresh is unavailable.
• For added protein, stir in cooked chorizo slices or diced smoked sausage before serving.
• If you prefer a creamier texture, blend a portion of the soup and then combine it back into the pot.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. This soup also freezes well for up to 2 months; thaw overnight in the fridge and reheat thoroughly.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use red lentils instead of brown or green lentils?

Red lentils cook faster and tend to break down more, creating a mushier texture. If you prefer a thicker soup, red lentils work well, but reduce the simmering time accordingly.

Is this soup suitable for vegans?

Yes, this recipe is completely plant-based as long as you use vegetable stock and avoid adding any animal products.

Sopa de Lentejas: Spanish Lentil Soup with Vegetables Recipe

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4.9 from 129 reviews

Sopa de Lentejas is a hearty and flavorful Spanish lentil soup enriched with fresh vegetables, aromatic herbs, and smoky paprika. This nutritious and comforting dish is perfect for a cozy meal, combining tender lentils and seasonal veggies simmered in a rich vegetable stock for a wholesome and satisfying experience.

• Author: Sana
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Spanish
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables and Herbs

• 2 medium onions, diced
• 1 large carrot, diced
• 2 celery stalks, diced
• 1 large parsnip, diced
• 3 large garlic cloves, finely chopped
• 1 tablespoon fresh thyme, finely chopped
• 1 tablespoon fresh rosemary, finely chopped
• 2 bay leaves
• 100 g (3.5 oz) baby spinach
• Freshly ground black pepper, to taste

Other Ingredients

• 2 tablespoons olive oil
• 1 teaspoon Himalayan salt
• 2 teaspoons smoked paprika
• 1 x 400 g (14 oz) can chopped tomatoes
• 2 medium potatoes, cubed (about 250 g / 8.8 oz)
• 175 g (6 oz) brown or green lentils, rinsed
• 1.5 litres (6 cups) low-salt vegetable stock

Instructions

1. Sauté Vegetables: Heat the olive oil in a large, heavy-bottomed pot such as a Dutch oven. Add diced onion, carrot, celery, and parsnip, cooking over medium heat for 8-10 minutes until the vegetables soften.
2. Add Garlic and Spices: Stir in the Himalayan salt and chopped garlic, cooking for another minute until fragrant. Then add the smoked paprika, fresh thyme, and fresh rosemary, stirring and cooking for an additional minute.
3. Simmer the Soup: Add the canned chopped tomatoes, cubed potatoes, rinsed lentils, bay leaves, and low-salt vegetable stock to the pot. Bring the mixture to a boil, then reduce the heat to low, cover with a lid, and simmer for 25-30 minutes, stirring occasionally, until the lentils are tender.
4. Add Spinach and Season: Stir in the baby spinach and replace the lid for a minute to allow the spinach to wilt. Season the soup with freshly ground black pepper and additional salt if needed.
5. Serve: Remove bay leaves before serving. Serve the soup hot, ideally with your favorite crusty bread.

Notes

• Rinse lentils thoroughly before adding to soup to remove any debris.
• Adjust the seasoning at the end to balance the flavors perfectly.
• This soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
• For a smoother texture, blend a portion of the soup before adding the spinach.
• You can substitute vegetable stock with chicken stock if not following a vegetarian diet.

Keywords: Spanish lentil soup, Sopa de Lentejas, vegetable lentil soup, healthy soup, vegetarian soup, lentil recipe, Spanish cuisine