Name: Spanish Lentil Soup
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: Serves 6-8
Ingredients: 2 cups dried brown or green lentils, rinsed and picked over; 1 tablespoon olive oil; 1 large onion, finely diced; 2 medium carrots, diced; 2 celery stalks, diced; 4 cloves garlic, minced; 6 ounces Spanish chorizo, diced; 1 tablespoon smoked paprika (pimentón); 1 teaspoon ground cumin; 1 bay leaf; 1 can (14.5 oz) diced tomatoes; 8 cups chicken broth; 1 tablespoon sherry vinegar; Salt and freshly ground black pepper to taste; 2 tablespoons fresh parsley, chopped, for garnish

Instructions

Prepare the lentils

Rinse the lentils in a colander under cold water, removing any stones or debris. Drain well and set aside.
Sauté the aromatics

Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the onion, carrots, and celery, cooking until softened, about 5-7 minutes. Add the garlic and cook for another 30 seconds until fragrant.
Add chorizo and spices

Add the diced chorizo to the pot and cook for 2-3 minutes until it begins to release its oils. Stir in the smoked paprika, cumin, and bay leaf, coating the vegetables with the spices.
Simmer the soup

Add the lentils, diced tomatoes with their juice, and chicken broth to the pot. Bring to a boil, then reduce the heat to maintain a gentle simmer. Cover partially and cook for 35-40 minutes, or until the lentils are tender but not mushy.
Finish and serve

Stir in the sherry vinegar and season with salt and pepper to taste. Remove the bay leaf. Ladle the soup into bowls, garnish with chopped parsley, and serve hot with crusty bread if desired.

Spanish Lentil Soup

Ingredients

Instructions

Nutritional Information