spanish lentil soup recipes,how to cook spanish lentil soup

I make a similar lentil soup (my husband is a big fan of it!) but I always used ham hocks (or bacon) to meat & flavour — I bet this is excellent with Chorizo, it would add a ‘bit of kick’ to it all! And, the red wine would suit it too!!

  • 1 3/4 cups lentils
  • 1 chorizo (9 oz), sliced
  • 4 cloves of garlic, unpeeled
  • 1 large potato, peeled and diced
  • 2 carrots, peeled and diced
  • 1 tablespoon Spanish paprika
  • Olive oil for sautéing
  • Salt to taste


  1. Wash lentils.
  2. Place lentils, chorizo, whole garlic cloves, carrots, and potatoes in a large pot.
  3. Pour water atleast 3 fingers over total.
  4. Bring to a boil, then lower to a simmer. Let cook uncovered stirring occasionally.
  5. Fry onions in a pan with olive oil until slightly browned, then add Spanish paprika.
  6. Add onions to the pot of lentils.
  7. Salt to taste.
  8. Cook for 45 minutes.
  9. Remove the cloves of garlic, squeeze garlic from its skin and mash. Return to the pot.

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