A Delicious Spanish Lentil Soup Recipe

(Potaje de Lentejas y Patatas)


By Edu Valor / Author - Spanish Chef

In Spain they'd call this a potaje de lentejas. A broth based stew. But I understand the similarities with a Spanish lentil soup recipe.

As one of the country's most traditional dishes, it packs plenty of flavor with simple ingredients. We commonly have it as a main dish. Especially during the colder months of the year.

Like with opera, you either love or hate the soupy lentil stew. I enjoy it very much with vermicelli. A recipe I will include eventually. 

Delicious Spanish lentil with potatoes soup in a deep dish and a glass of white wine.A rich lentil stew soup to keep you warm.


These lentil soups are a staple in Spanish cuisine, well known across the country. With the mix of legumes, vegetables and meats I consider it one of the more complete meals.

One that pairs well with a fresh salad.

Let's Make a Great Lentil with Potatoes Soup.

Ingredients for 4 Servings


Preparation: 20 minutes
Cooking: 45 minutes

*Measurements in metric and USA Imperial system. For British/Canadian measurements please use the metric conversion calculator.

  • 380g green lentils
  • 2 medium (waxy) potatoes,cut large chunks
  • 1onion, cut in half
  • 180g baby carrots, cut short
  • 600g chicken pieces (thighs, drumsticks,etc...)
  • 1 L chicken broth (bouillon) + extra water
  • 3 garlic cloves, whole
  • ¼ red bell pepper
  • ¼ green bell pepper
  • 100g tomato puree or cubes
  • 1 piece of fresh chorizo (or cured)
  • 150g spare rib
  • salt and pepper


Instructions


  1. Rinse the lentils in a sieve and let them drain.
  2. Season the chicken pieces and brown them with the pork rib in some olive oil over medium-high heat.
  3. Reduce the heat to medium. Add the onion, garlic, tomato purée, and carrots. Stir a few times and cook for 2 to 3 minutes.
  4. Add the lentils and chorizo, stir, then pour in the chicken broth along with enough extra water to fully submerge everything. 
  5. Taste the broth and season if needed. Bring to a boil, then reduce the heat to medium-low. Cover with a lid and let it simmer for 40 to 45 minutes.
  6. After 25 minutes of simmering, add the potato chunks and bell peppers. Cover and continue cooking until the full 45 minutes are up.
  7. Taste and add salt if needed.
  8. Remove the meats from the soup and place them in a bowl. Serve the soup separately. After the soup the meats are eaten with some bread.


TIPS: 

  • If the soup is too watery let it reduce without lid on medium-high heat.
  • This soup is sometimes served spicy, feel free to add a Spanish pepper (red chili pepper).
  • The meats are eaten after the soup, with some bread.

Delicious Spanish lentils with potatoes soup in a deep plate.Rich lentil stew with lots of savory broth.


What You Will Need

  1. Cooking pot
  2. Paring knife
  3. Meat knife
  4. Scale
  5. Cutting board
  6. Measuring beaker
  7. Bowl
  8. Spatula

Edu's Hearty Soup Recipes