(Norsk oppskrift, klikk her: Spansk linsesuppe)
Now that we have started September and the temperatures begins to fall, it’s time to dust off the hearty soup recipes. There is nothing like warming, nutritious and tasty soups when the autumn weather sets in. This Spanish Lentil Soup, or Lentejas a la Jardinera, is a soup that is widely used in Spain, based on lentils and vegetables. I also use Chorizo, because it packs in some nice flavors to the soup. Of course, vegetarians and vegans simply omit the Chorizo, and it will still be a flavorful soup.
This is a large recipe, perfect when you are feeding lots of people – or you can freeze it and save for a busy day.
Spanish lentil soup - Lentejas a la Jardinera
A hearty soup, packed with flavor, perfect for the cold autumn evenings.
- 500 grams lentils
- 1 onion
- 1 leek
- 4 cloves of garlic
- 3 carrots
- 1 potato
- 1 green pepper
- 1 red pepper
- 2 ripe tomatoes
- 1 glass of white wine
- 1 tablespoon vinegar
- 2 bay leaves
- 2 liters Bouillon or broth
- Herbs, salt and pepper to taste
- 1 whole chorizo
Remember that dried lentils often need to soak for a night, read the package for information.
Chop the chorizo and fry in a little oil in a large pot. Peel and chop the vegetables. Sauté onion, leek and garlic together with the chorizo. Add the other vegetables, stir and sauté for a few minutes before you add drained lentils. Add white wine, vinegar (I use apple cider vinegar) and the bay leaves.
Cover with boiling bouillon or broth. Season with dried oregano, parsley, basil, salt and pepper. Let it simmer until the lentils and the vegetables are tender, approx. 20 minutes.
If the soup is too thin, put some of the lentils and vegetable in a blender and purée, and then add back to the soup.
Serve piping hot, with good bread on the side. Enjoy.