Spanish
Sopa de Lentejas
Sopa de Lentejas, from Sopa de Lentejas.
Carrot · Green Bell Pepper · Garlic · Onion
Photo by Public Domain Recipes contributors · Unlicense / public-domain dedication. Original image file copied unchanged; displayed with CSS cropping.
Gather
Ingredients
- 1 carrot, chopped
- 1 green bell pepper, chopped
- 4 garlic cloves, minced
- 1 large onion, chopped
- 1 cup dry brown lentils, soaked overnight and drained
- 2 plum tomatoes, chopped
- 2 cups water, or as needed
- 1 bay leaf
- 1 tbsp extra-virgin olive oil
- 1/2 tsp of paprika
- 1/4 spicy chorizo (optional)
Make it
Method
- 1
Heat olive oil in a large pot over medium heat.
- 2
Add the onion, carrot, and bell pepper; cook and stir until vegetables begin to soften, about 5 minutes.
- 3
Stir in the garlic, tomatoes, chorizo and bay leaf; cook about 4 minutes.
- 4
Add lentils and water (water should be about an inch deeper than the level of the lentils).
- 5
Bring to a boil over high heat. Reduce heat to low; simmer, uncovered, until lentils are just cooked, 15 to 20 minutes.
Source & rights
Where this recipe comes from
Sopa de Lentejas by Nacchofer31, from Public Domain Recipes. The project dedicates its text and submitted photos to the public domain (Unlicense).
This source recipe has been reformatted for Pantry Start but has not yet been kitchen-tested by our editors. Check current food-safety guidance and use your judgment.