Delicious and rich with flavor, this Spanish Lentil Soup is hearty and packed with protein. It's easy to throw together, cheep, and freezes well. For a non-vegetarian option cook this with a smoked pork hock or a ham bone or your favorite sausage.
Prep Time30 minutesmins
Cook Time30 minutesmins
Total Time1 hourhr30 minutesmins
Servings: 812oz servings
Calories: 156kcal
Ingredients
8cupswater
2carrotsdiced
2cupschopped celery
1/3cupfresh Italin flat leave parselychopped
1cupslentils (washed and cleaned)any color or mix of colors
1/4cupdehydrated chopped onion
1/2teaspooncoarsely ground black pepper
2teaspoonsBetter than Bouillon Vegetarian No Beef Basecan sub beef or chicken
2teaspoonsliquid smokeoptional
2Tablespoonsolive oil
1Tablespoonsmoked paprika1 teaspoon to avoid spice
2cansstewed tomatoes14.5oz each
Instructions
Put the water in a large pot , cover and bring to a boil on high. (If using a ham bone or ham hock add it now.)
While the water is coming to a boil, peel the carrots and cut in half the long way. Slice the halves into thin half moon shapes. Clean and chop the celery into half moon shapes of a similar width.
When the water comes to a boil add the carrots, celery, parsley, lentils, dehydrated onion, black pepper, bouillon, and liquid smoke.
Bring the soup back up to a boil and then turn down to a simmer with the lid cocked. From this point it will take 30-45 more minutes to cook.
Put the olive oil into a small frying pan over medium heat. Add the paprika and stir with a spatula occasionally until it starts to bubble vigorously. When it does, stir for about 30 seconds and then add the paprika / oil mixture to the soup. (If adding any meat do it now.)
Dump the cans of tomatoes in. If you don't like large chunks you can snip the tomatoes into smaller pieces first with scissors.
The soup is done when the lentils melt in your mouth and the celery and carrots are tender. Check for salt also. If you want a little more add some more bouillon or some salt.
Notes
This is a big batch. I make it for the two of us and freeze it in quarts. You can also make 1/2 the recipe if you prefer.