Spanish Lentil Soup Recipe #236696
For a hearty warming dish try this recipe for a traditional, gutsily flavoured Spanish lentil soup.
by English_Rose
1¼ hours | 20 min prep
SERVES 4
- 1 lb brown lentils
- 1 1/2 quarts beef stock or water
- 2 bay leaves
- 1 bunch fresh parsley, finely chopped
- salt & freshly ground black pepper
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 head garlic, chopped
- 2 carrots, finely chopped
- 1 tomato, chopped
- 1/2 red pepper, chopped
- 2 teaspoons sweet paprika
- 1 tablespoon ground cumin
- 2 ounces rice
- 1/4 cup manzanilla sherry wine
- Place the lentils in a large saucepan. Add the stock or water, bay leaves and parsley. Bring to the boil, reduce the heat, season with salt and freshly ground pepper and simmer, partly covered.
- Meanwhile, heat the olive oil in a frying pan. Fry the onion gently until softened, around 5 minutes.
- Add the garlic, carrot, tomato and red pepper. Fry gently for 5 minutes. Remove from direct heat, season with salt and freshly ground pepper, paprika and cumin.
- Add the onion mixture and the rice to the simmering soup. Simmer the soup until the lentils are tender, around 45 minutes in all.
- Mix in the sherry and serve.
- For Vegetarian use only the water.
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5 stars