Sopa De Lentejas Spanish Lentil Soup With Vegetables Food

SOPA DE LENTEJAS (ANDALUCIAN LENTIL SOUP)

Steps:

• Heat olive oil in a large pot over medium heat. Cook the bacon just until it starts to brown a bit, 5 to 8 minutes. Add the olive oil, onion, and bell pepper; cook and stir until vegetables begin to soften, about 5 minutes.
• Stir in the garlic, tomatoes, sausage, and bay leaf; cook about 4 minutes. Add lentils and water (water should be about an inch deeper than the level of the lentils). Bring to a boil over high heat. Reduce heat to low; simmer, uncovered, until lentils are just cooked, 15 to 20 minutes.
• Put the potatoes into the soup and continue simmering until potatoes are cooked through, 12 to 15 minutes.

SOPA DE LENTEJAS: SPANISH LENTIL SOUP

Steps:

• Gather the ingredients.
• Begin by sorting through lentils to remove any debris or rocks.
• Rinse dry lentils under cold water.
• Place lentils into a medium saucepan and cover with water. Soak lentils for 1 hour.
• Pour olive oil into a large pot over medium heat. When oil is hot, add vegetables and cumin and sauté for 3 to 5 minutes.
• Add pork and chorizo and sauté for 3 more minutes, making sure meat doesn't stick.
• Add just enough water to pot to completely cover vegetables and meat. Bring water to a boil.
• Drain lentils and add to pot.
• Bring back to a boil, reduce heat, and simmer until lentils are cooked, about 1 hour. Check pot every 15 to 20 minutes. Add additional water if/when needed.
• When lentils are fully cooked, season soup with salt and pepper to taste.
• Serve in bowls with rustic bread on the side.