Every family in Spain has their own version on lentil soup, one of the most traditional soups in Spain. Sopa de lentejas is usually enjoyed as a first course during lunch, as many Spaniards consider beans too heavy for dinner. This makes sense, since most Spaniards eat dinner late-- between 9:00 pm and 11:00 pm!
This Spanish lentil soup recipe one of the most classic versions. It is easy, tasty and full of nutrients, too. The dry lentils are cooked with diced carrots, celery stalks, potatoes and garlic, and combine with pork loin and Spanish chorizo to make a delicious and filling soup. It is typical to eat this soup throughout the winter and even into the season of Lent, by simply omitting the pork meat.
More Soups! If you like this easy lentil soup recipe, don't miss other Spanish soup recipes here!
Note: Preparation time does not include one hour for soaking the lentils before cooking.
This Spanish lentil soup recipe makes approximately six servings as a main course and eight servings as a first course.
Begin by sorting through the lentils to remove any debris or rocks. Make sure to be thorough, as there is nothing worse that a stone in lentil soup! Then, rinse the dry lentils under cold water and place the lentils into a medium sauce pan and cover with water.
Soak the lentils for one hour.
While the beans are soaking, peel the potatoes and cut them into 1-inch cubes. Peel the carrots and dice them about 1/2-inch thick. Cut the celery stalks to a medium dice. Peel and mince the garlic cloves.
Cut the pork loin into 1-inch cubes and the chorizo into half inch chunks.
Pour the olive oil into a large pot and heat on medium. When the oil is hot, add the vegetables and cumin and sauté for three to five minutes. Add the pork cubes and chorizo, and sauté for three more minutes, making sure that the meat doesn't stick. .
Add just enough water to the pot to completely cover the vegetables and meat. Bring the water to a boil. Add the lentils to the pot and simmer until the lentils are cooked, about one hour. Check the pot every 15-20 minutes. Add water if/when needed.
When the lentils are fully cooked, season with salt and pepper to taste. Serve in bowls with rustic bread.