Sopa de Lentejas (Lentil Soup)


1 cup lentils (rinsed)

6 cups water

1 small Spanish Chorizo (Spanish sausage, sliced)

1 small smoked ham shank (or bacon)

1 celery stalk (chopped)

½ green bell pepper (finely chopped)

1 medium onion (chopped)

3 garlic cloves (minced)

2 tomatoes (seeded and chopped)

1 potato (peeled, diced)

¼  cup white wine

1 tbsp vinegar

1 pack or cube of chicken or beef bouillon

½  tsp oregano

3 basil leaves

1 bay leaf

1 tsp cumin

1 tsp salt

½  tsp pepper


In a large pot, pour water and add lentils. Bring to a boil, about 1 minute, and reduce heat to low, cover and simmer for about 15 minutes. Add all ingredients except wine. Stir well, and bring to a boil. Reduce heat to medium, cover and simmer for additional 45 minutes.

Remove bay leaf and basil leaves and discard. Remove meat, wait until it cools down a little, and shred. Add meat back into the pot and the wine. Cook for 5 more minutes. Let the soup rest for awhile away from heat, so it can thicken. Serve on soup bowls.

Serving: 6-8

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