Sopa de Lentejas: Spanish Lentil Soup with Vegetables Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
