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Spanish Lentil Soup Recipe - Sopa de Lentejas

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Spanish Lentil Soup - Sopa de Lentejas (c)

Spanish Lentil Soup - Sopa de Lentejas

Lisa Sierra (c) 2008 Licensed to About.com
Lentil soup is a traditional first course in Spain. It is easy, tasty and full of nutrients, too. Lentils and cooked with carrots, potatoes and garlic, among other vegetables and combine to make a delicious and filling soup. It is typical to eat this soup throughout the winter and into the season of Lent, however this version includes pork, which would be omitted during Lent.

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.

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