Recipe by English_Rose
For a hearty warming dish try this recipe for a traditional, gutsily flavoured Spanish lentil soup.
Top Review by NancysFancies
What a delight and so easy! The only things I left out were bay leaves and sherry, neither of which I had in my pantry. I did put in some shredded chicken. which was a nice addition, My son is studying in Spain right now, and he told me they often put very tender pork in the lentil soup at his college dining hall. We just came back from visiting him, and I've been inspired with trying my hand at a new cuisine. This recipe is a nice change from plain old lentil soup!
- 1 lb brown lentils
- 1 1⁄2 quarts beef stock or 1 1⁄2 quarts 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 tomatoes, chopped
- 1⁄2 red pepper, chopped
- 2 teaspoons sweet paprika
- 1 tablespoon ground cumin
- 2 ounces rice
- 1⁄4 cup manzanilla sherry wine
Directions See How It's Made
- 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.