Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour, 15 minutes
- 1 lb dry lentils
- 5 medium potatoes
- 2 carrots
- 2 celery stalks
- 3 garlic cloves
- 2 Tbsp Spanish virgin olive oil
- 4 boneless pork loin chops
- 1/4 tsp ground cumin
- salt and pepper to taste
Note: Preparation time does not include 1 hour for soaking the lentils before cooking.
This Spanish lentil soup recipe makes approximately 6 servings as a main course and 8 servings as a first course.
Rinse lentils and remove any debris or rocks. Place lentils into a medium sauce pan and cover with water. Soak for 1 hour.
Peel the potatoes and cut into 1-inch cubes. Peel the carrots and cut into slices about 1/2-inch thick. Cut the celery stalks into slices. Peel and slice garlic cloves.
Cut the pork into 1-inch cubes.
Pour the oil into a large pot and heat on medium. When oil is hot, add the vegetables and sauté for 3-5 minutes. Add the pork cubes and sauté for 3 minutes.
Add water to pot to cover vegetables and pork. Bring the water to a boil. Add lentils to pot and simmer until lentils are cooked, about 1 hour. Check pot every 15-20 minutes. Add water if/when needed.
When lentils are cooked, add cumin and salt and pepper to taste. Serve in bowls with rustic bread.