Spanish Lentil Soup with Vegetables
A hearty Spanish lentil soup with vegetables, olive oil, and warm spices. This one-pot lentil soup is simple, filling, and perfect for make-ahead meals.
Ingredients
- 400 g brown lentils rinsed
- 1 red bell pepper chopped
- 2 onions finely chopped
- 1 leek chopped
- 2 cloves garlic minced
- 6 carrots diced and divided
- 2 tomatoes diced
- 2 potatoes
- ½ teaspoon cinnamon
- 1 teaspoon cumin powder
- 1 tablespoon sweet paprika
- 1 tablespoon hot paprika
- 1 clove
- 2 bay leaves
- 1600 ml water
- 2 teaspoon salt
- ½ teaspoon pepper
- 8 tablespoon extra virgin olive oil
Instructions
- Heat the extra virgin olive oil in a large pot over medium heat. Add the diced red pepper with a little salt and sauté until softened. Add the chopped onions and leek, season lightly again, and cook until everything is soft and translucent.
- Stir in the minced garlic and cook for 2 minutes until fragrant. Add 3 diced carrots and cook for a few minutes so the vegetables begin to soften.
- Add the cinnamon, cumin powder, sweet paprika, hot paprika, clove, and bay leaves. Mix well, then add the diced tomatoes and cook until they start to soften.
- Remove the bay leaves, transfer the softened vegetable mixture to a beaker, add the 100 ml water, and blend until smooth.
- Pour the blended vegetable mixture back into the pot. Add the remaining 1½ liters of water and the bay leaves, then stir well to combine.
- Add the lentils, mix well, and bring everything to a boil. Lower the heat, cover, and let it simmer for about 30 minutes.
- Add the remaining 3 diced carrots and the chopped potatoes to the pot, then mix well. Cover again and continue cooking until the lentils and vegetables are softened.
- Taste and adjust the seasoning if needed. Cook for a few more minutes, then serve the lentil soup hot.
Notes
Divide the Carrots Properly: I like to use half of the carrots earlier for blending and add the rest later. This gives the soup a richer base while still keeping some texture.
Let the Soup Rest: I always let the soup sit for about 10–15 minutes before serving. It helps the flavors come together and makes the soup taste more balanced.
Adjust the Texture: If the soup thickens too much after cooking, I add a small splash of hot water and stir it gently until it reaches the consistency I like.
Nutrition
Calories: 527kcal | Carbohydrates: 69g | Protein: 21g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Sodium: 849mg | Potassium: 1417mg | Fiber: 26g | Sugar: 9g | Vitamin A: 12586IU | Vitamin C: 56mg | Calcium: 110mg | Iron: 7mg
