Sopa de Lentejas (Andalucian Lentil Soup) is a gluten free and dairy free recipe with 6 servings. One serving contains 251 calories, 14g of protein, and 6g of fat. This recipe covers 19% of your daily requirements of vitamins and minerals. It works well as a very reasonably priced main course for Autumn. If you have bacon, olive oil, potatoes, and a few other ingredients on hand, you can make it. A couple people really liked this South American dish. From preparation to the plate, this recipe takes about 9 hours and 15 minutes.
Instructions
1
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
2
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
3
Stir in the garlic, tomatoes, sausage, and bay leaf; cook about 4 minutes.
Ingredients you will need
Bay Leaves
Tomato
Sausage
Garlic
4
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
Water
5
Put the potatoes into the soup and continue simmering until potatoes are cooked through, 12 to 15 minutes.