Sopa de Lentejas (Andalucian Lentil Soup)

Name: Sopa de Lentejas (Andalucian Lentil Soup)
Prep time: 9 h 15 min
Cook time: 9 h 15 min
Total time: 9 h 15 min
Yield: 6
Cuisine: South American, Latin American
Ingredients: 2 slices bacon, chopped; 1 bay leaf; 2 links Spanish chorizo sausage, casing removed, chopped; 1 clove garlic, minced; 1 green bell pepper, chopped; 1 Tbsp extra-virgin olive oil; 1 onion, chopped; 2 potatoes, peeled and cubed; 2 roma (plum) tomatoes, chopped

The recipe Sopa de Lentejas (Andalucian Lentil Soup) is ready in roughly 9 hours and 15 minutes and is definitely an outstanding gluten free, dairy free, and whole 30 option for lovers of South American food. For 41 cents per serving, you get a soup that serves 6. One serving contains 110 calories, 3g of protein, and 6g of fat. Autumn will be even more special with this recipe. A mixture of bacon, bay leaf, chorizo sausage, and a handful of other ingredients are all it takes to make this recipe so yummy.

Instructions

Heat olive oil in a large pot over medium heat. Cook the bacon just until it starts to brown a bit, 5 to 8 minutes.

Ingredients you will need

Olive Oil

Bacon

Equipment you will use

Pot

Add the olive oil, onion, and bell pepper; cook and stir until vegetables begin to soften, about 5 minutes.

Ingredients you will need

Bell Pepper

Vegetable

Olive Oil

Onion

Stir in the garlic, tomatoes, sausage, and bay leaf; cook about 4 minutes.

Ingredients you will need

Bay Leaves

Tomato

Sausage

Garlic

Add lentils and water (water should be about an inch deeper than the level of the lentils). Bring to a boil over high heat. Reduce heat to low; simmer, uncovered, until lentils are just cooked, 15 to 20 minutes.

Ingredients you will need

Lentils