Sopa de Lentejas (Andalucian Lentil Soup)

Sopa de Lentejas (Andalucian Lentil Soup)
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.
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Olive OilOlive Oil
BaconBacon
Equipment you will use
PotPot
2
Add the olive oil, onion, and bell pepper; cook and stir until vegetables begin to soften, about 5 minutes.
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Bell PepperBell Pepper
VegetableVegetable
Olive OilOlive Oil
OnionOnion
3
Stir in the garlic, tomatoes, sausage, and bay leaf; cook about 4 minutes.
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Bay LeavesBay Leaves
TomatoTomato
SausageSausage
GarlicGarlic
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.
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LentilsLentils
WaterWater
5
Put the potatoes into the soup and continue simmering until potatoes are cooked through, 12 to 15 minutes.
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PotatoPotato
SoupSoup

Equipment

DifficultyExpert
Ready In9 hrs, 15 m.
Servings6
Health Score24
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