Spanish Lentil Soup
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 25 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g lentils (plate lentils)
- 1 green pepper (s), diced
- 1 red pepper (s), diced
- 1 bunch soup vegetables, cleaned, diced
- 1 can tomato (s), peeled and finely chopped
- 1 large onion (s)
- 3 cloves garlic, halved
- 200 g ham, Spanish or smoked bacon
- 250 g paprika sausae (chorizo), mild, in one piece
- 5 g veetable broth, rains
- 4 medium potato (s), peeled, diced
- some tomato paste
- salt and pepper
- Paprika powder, hot as rose
- water
Print Recipe
Pin Recipe Instructions
- Put the ham (or bacon) in a saucepan with water and simmer for about 20 minutes. Prepare the vegetables in the meantime.
- Then put everything except the tomato paste and the spices into the pot at the same time. Pour water on. Everything should be well covered with water. Let the whole thing simmer for about 30 minutes.
- In that time the chorizo and ham have already given off their taste. Now carefully season to taste with the broth, salt, pepper and paprika powder (preferably a little less and then season again). If the soup is not red enough for you, you can now add some tomato paste.
- The soup is ready when the lentils and vegetables are soft. Now take out the ham and chorizo, cut into bite-sized pieces and return to the soup.
- Instead of the potatoes, you can also add rice. My children used to love this soup when I pureed it for them.
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