Lentil soup is one of those comforting, heartwarming dishes that can easily become a staple in your kitchen. It’s nutritious, satisfying, and can be tailored in countless ways to suit any palate. Today, we’re diving into a Spanish take on this classic dish-a hearty, flavorful recipe that’s packed with rich flavors and nourishing ingredients. Spanish lentil soup (or sopa de lentejas) is a beloved dish across Spain, often enjoyed as a family meal on a cozy evening. The magic lies in its simplicity, with humble ingredients coming together to create a dish that is both delicious and filling.
In Spain, lentil soup is often served with some type of cured meat, such as chorizo or ham, lending it a deep, smoky flavor that pairs perfectly with the earthy lentils. But, as we’ll see, there are a variety of ways to make this soup, with ingredients that vary by region and personal preference. Whether you are looking for a traditional recipe or a more modern take, Spanish lentil soup offers a lot of versatility and options to explore.
Let’s dive in and explore the ins and outs of making this incredible dish.
Lentil Soup Spanish Recipe
This traditional Spanish lentil soup recipe combines fresh vegetables, spices, and savory cured meats to create a deliciously complex and hearty bowl of comfort. It’s incredibly simple to make, yet the flavors are robust, making it a dish that feels special even though it’s made with humble ingredients.
Ingredients Needed
Here’s a list of everything you’ll need to make this Spanish lentil soup:
- Lentils – 1 ½ cups (preferably Spanish brown lentils, as they hold their shape well while cooking)
- Olive oil – 2 tablespoons (for sautéing the vegetables)
- Chorizo – 1 large link, sliced (this adds a smoky, spicy kick to the soup)
- Onion – 1 medium, finely chopped (for the base of flavor)
- Garlic – 3 cloves, minced (because who doesn’t love garlic?)
- Carrots – 2, peeled and chopped (adds sweetness and texture)
- Celery stalks – 2, chopped (for that aromatic base)
- Potatoes – 2 medium, peeled and diced (adds creaminess and body to the soup)
- Tomatoes – 2 medium, chopped or 1 can of diced tomatoes (for a slight acidity and richness)
- Bay leaves – 2 (helps infuse the soup with herby notes)
- Paprika – 1 tablespoon (preferably Spanish smoked paprika, or pimentón)
- Cumin – 1 teaspoon (adds warmth and depth)
- Salt and pepper – to taste (always adjust to your liking)
- Vegetable or chicken broth – 6 cups (for a rich base)
- Fresh parsley – a handful, chopped (for garnish)
Cooking Instructions
Now, let’s get cooking! Follow these step-by-step instructions, and you’ll have a warm bowl of Spanish lentil soup in no time:
- Prepare your ingredients: Start by chopping all your vegetables and slicing your chorizo. Make sure your lentils are rinsed and sorted to remove any debris.
- Sauté the vegetables: Heat the olive oil in a large pot over medium heat. Add the chopped onion, carrots, and celery. Sauté until softened, about 5-7 minutes. Add the garlic and cook for another 1-2 minutes, being careful not to burn it.
- Brown the chorizo: Push the vegetables to the side of the pot and add the sliced chorizo. Cook for about 5 minutes until it begins to brown and release its oils, which will flavor the base of the soup.
- Add the tomatoes and spices: Stir in the chopped tomatoes, paprika, cumin, and bay leaves. Let this cook for about 5 minutes, until the tomatoes break down and release their juices.
- Add the lentils and broth: Add the rinsed lentils to the pot, followed by the broth. Bring the mixture to a boil, then reduce the heat to low. Let it simmer, covered, for 30-40 minutes, or until the lentils are tender.
- Add the potatoes: About halfway through the cooking time, add the diced potatoes. This will help thicken the soup and add more texture.
- Season to taste: Once the lentils and potatoes are cooked, taste your soup and adjust the seasoning with salt and pepper. If you like a little extra heat, you can add a pinch of cayenne or red pepper flakes.
- Finish and serve: Remove the bay leaves, and serve the soup hot. Garnish with freshly chopped parsley for a burst of color and freshness.
Ingredient Insights
Here’s a little more depth about some of the key ingredients that make this Spanish lentil soup stand out:
- Lentils: Lentils are a fantastic source of plant-based protein, fiber, and iron. They cook relatively quickly compared to other dried beans, making them perfect for a weeknight meal. The brown lentils traditionally used in Spanish lentil soup are known for holding their shape while absorbing flavors, making them ideal for soups and stews.
- Chorizo: This Spanish sausage is what truly makes this lentil soup unique. Made with pork, garlic, paprika, and other spices, chorizo gives the soup a deep, smoky flavor that’s essential to the dish. The fat from the chorizo also helps create a rich, flavorful broth. If you’re aiming for a lighter soup, you can always use turkey chorizo or omit it for a vegetarian version.
- Paprika: This is an essential spice in Spanish cooking, and it’s what gives this soup its signature smoky flavor. There are different types of paprika-sweet, spicy, and smoked-so feel free to experiment to find your favorite balance.
- Potatoes: Adding potatoes to the soup not only makes it heartier but also helps thicken the broth, giving the soup a more substantial texture.
Expert Tips
Want to elevate your lentil soup to the next level? Try these expert tips:
- Soak your lentils: While it’s not necessary to soak lentils, doing so can help reduce cooking time. If you’re in a rush, skip this step, but if you have a little more time, soaking them for an hour can help them cook more evenly.
- Make it spicier: If you like a little heat, add a chopped chili pepper (such as a fresh red chili or a bit of cayenne) along with the garlic and onions.
- Add some greens: For extra nutrition, toss in a handful of spinach or kale during the last 5 minutes of cooking. It will wilt beautifully and add some color to your soup.
- Simmer low and slow: The longer you let your soup simmer, the more the flavors develop. Try making the soup a few hours ahead of time or even the day before to allow it to marinate in the fridge.
- Finish with a drizzle of olive oil: For extra richness, drizzle a bit of high-quality olive oil on top of your soup just before serving. This adds a fresh, luxurious finish.
Recipe Variations
This recipe is incredibly versatile! Here are some variations to try, depending on your preferences:
- Vegetarian Version: Skip the chorizo and use vegetable broth instead of chicken broth. You can add extra veggies like bell peppers, zucchini, or even mushrooms for more depth of flavor.
- Add Beans: For an even heartier soup, toss in a can of drained and rinsed white beans (like cannellini or navy beans) towards the end of cooking.
- Spicy Twist: Add a pinch of chili flakes or a dash of hot sauce to kick up the spice level. You could also swap the smoked paprika for hot paprika if you want an extra fiery punch.
- Smoked Ham or Bacon: Instead of chorizo, try using smoked ham or bacon for a different kind of smokiness that pairs perfectly with the earthy lentils.
Final Words
Spanish lentil soup is a meal that’s as hearty as it is flavorful. It’s packed with nutrients, comfort, and that signature smoky flavor that makes it stand out from other lentil soups. Whether you’re preparing it for a family dinner, bringing it to a potluck, or simply looking to enjoy a warm bowl of goodness, this recipe is sure to impress.
FAQs
What Are The Main Ingredients In A Traditional Spanish Lentil Soup?
A traditional Spanish lentil soup typically includes green or brown lentils, onions, garlic, tomatoes, carrots, potatoes, and Spanish chorizo. Olive oil, paprika, and bay leaves are commonly used for seasoning, while vegetable or chicken broth adds depth of flavor.
Can I Make A Vegetarian Version Of Spanish Lentil Soup?
Yes, you can make a vegetarian version by omitting the chorizo and using vegetable broth instead of meat-based stock. You can add more vegetables, like zucchini or bell peppers, to enhance the flavor.
What Kind Of Lentils Should I Use For Spanish Lentil Soup?
Spanish lentil soup is usually made with brown or green lentils, as they hold their shape well during cooking. You can also use Pardina lentils, a small, firm variety popular in Spanish cuisine.
Is Spanish Lentil Soup Spicy?
The soup itself is not necessarily spicy, but it can have a mild heat depending on the type of chorizo used. If you prefer a spicier soup, you can add a pinch of cayenne pepper or a sliced chili pepper.
Can I Prepare Spanish Lentil Soup In Advance?
Yes, Spanish lentil soup can be made ahead of time. In fact, the flavors tend to improve after sitting for a day. Store it in an airtight container in the fridge for up to 3 days, or freeze it for up to 3 months.
What Should I Serve With Spanish Lentil Soup?
Spanish lentil soup is typically served with crusty bread, often drizzled with a little extra virgin olive oil. You can also serve it with a simple side salad or a few slices of Spanish cheese, like Manchego.
How Long Does It Take To Cook Spanish Lentil Soup?
Cooking Spanish lentil soup usually takes around 45 minutes to 1 hour. The lentils should be tender but not mushy. If using a pressure cooker, the cooking time can be reduced to about 20-25 minutes.
Can I Use Canned Lentils For Spanish Lentil Soup?
While it’s possible to use canned lentils for Spanish lentil soup, using dried lentils gives the soup a better texture and flavor. If you use canned lentils, reduce the cooking time and add them at the end to avoid overcooking.
What Is The Role Of Paprika In Spanish Lentil Soup?
Paprika adds depth and smokiness to Spanish lentil soup. Spanish paprika (pimentón) comes in two varieties: sweet and smoked. The smoked version is especially popular in Spanish recipes, imparting a distinct, earthy flavor.
Can I Make Spanish Lentil Soup Without Chorizo?
Yes, you can make Spanish lentil soup without chorizo. In place of chorizo, you can use smoked sausage or omit the meat entirely for a vegetarian version. To replicate the smoky flavor, you can add a bit of smoked paprika.