Stacy and I were in a Spanish restaurant near us not too long ago and I had a Lentil Soup along with my grilled lamb chops. It was awesome, both of us loved that soup. So, I set about recreating it as best I could. This is the second time I’ve made this and it is really good! I don’t have any Pardina Lentils (Spanish brown lentils) so I’ve been substituting Rancho Gordo Puglia Lentils and they work really well.
Recipe
Description
Hearty lentil soup in the style found in Spain. Serves 4
Notes
I used a 50/50 mix of Espelette and Hungarian Paprika since I didn’t have any Pimentón. Worked great.
For the wine, I used a NZ Sauvignon Blanc, but any nice, dry, white wine will work.
This recipe is created by me, but based on two different Lentil Soup recipes I found. One is Easy Lentil Soup by J. Kenji Lopez-Alt. The other is Pardina Lentils with White Wine from BBC Food.
Ingredients
8 oz brown lentils
6 tbsp olive oil
6 cloves garlic, minced (2 tbsp)
1 small onion, chopped fine
1 large carrot, chopped fine
2 stalks celery, chopped fine
2 bay leaves
3-4 oz ham, diced
1 tbsp pimentón (Spanish smoked Paprika)
2 large, vine ripe tomatoes, skinned, chopped
4 oz dry white wine
1/4 cup chopped parsley
1 tbsp lemon zest
1 tbsp fresh lemon juice
4 cups chicken stock
Directions
Check over the lentils for any little stones, then rinse in cold water.
Combine lemon zest, parsley, garlic, pimentón in a small bowl and stir with a fork until homogenous.
Heat dutch oven over medium heat and then add remaining olive oil and heat to shimmering. Put onion, carrot, celery in dutch oven and cook gently for 10 minutes, until the vegetables are soft but not browned.
Add ham and sauté for 5 minutes.
Add parsley-lemon mixture and cook, stirring, until fragrant. About 1 minute.
Add lentils and stir until coated in oil.
Add bay leaves, wine, tomatoes, and stock, bring to a boil. Then reduce the heat and leave them to simmer for 35-40 minutes or until just tender. Stir in lemon juice and bring soup to a low boil for 5 minutes.
Serve with rustic bread, European butter, and a nice Spanish red wine.
The ingredients
Everything is prepared for cooking
Onions, carrots, celery, ham in the pot
Everything in but the lemon juice
Lentils are done and ready to serve!
Recipe
Description
Hearty lentil soup in the style found in Spain. Serves 4
Notes
I used a 50/50 mix of Espelette and Hungarian Paprika since I didn’t have any Pimentón. Worked great.
For the wine, I used a NZ Sauvignon Blanc, but any nice, dry, white wine will work.
This recipe is created by me, but based on two different Lentil Soup recipes I found. One is Easy Lentil Soup by J. Kenji Lopez-Alt. The other is Pardina Lentils with White Wine from BBC Food.
Ingredients
8 oz brown lentils
6 tbsp olive oil
6 cloves garlic, minced (2 tbsp)
1 small onion, chopped fine
1 large carrot, chopped fine
2 stalks celery, chopped fine
2 bay leaves
3-4 oz ham, diced
1 tbsp pimentón (Spanish smoked Paprika)
2 large, vine ripe tomatoes, skinned, chopped
4 oz dry white wine
1/4 cup chopped parsley
1 tbsp lemon zest
1 tbsp fresh lemon juice
4 cups chicken stock
Directions
Check over the lentils for any little stones, then rinse in cold water.
Combine lemon zest, parsley, garlic, pimentón in a small bowl and stir with a fork until homogenous.
Heat dutch oven over medium heat and then add remaining olive oil and heat to shimmering. Put onion, carrot, celery in dutch oven and cook gently for 10 minutes, until the vegetables are soft but not browned.
Add ham and sauté for 5 minutes.
Add parsley-lemon mixture and cook, stirring, until fragrant. About 1 minute.
Add lentils and stir until coated in oil.
Add bay leaves, wine, tomatoes, and stock, bring to a boil. Then reduce the heat and leave them to simmer for 35-40 minutes or until just tender. Stir in lemon juice and bring soup to a low boil for 5 minutes.
Serve with rustic bread, European butter, and a nice Spanish red wine.
The ingredients
Everything is prepared for cooking
Onions, carrots, celery, ham in the pot
Everything in but the lemon juice
Lentils are done and ready to serve!
. I like the way you finely chopped the veggies so they compliment the size of the beans. Good looking soup. 👍
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