Sopa De Lentejas De La Tia Julita

Jun 08, 2023June 8, 20230 18
Hearty lentil soup recipe with Spanish chorizo
in Soup

Prep

15 min

Cook

1 hour 10 min

Ready In

1 hour 25 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

2 tablespoons vegetable oil
5 ounces chorizo sausages , peeled and sliced into 8 pieces
1 cup coarsely chopped onion
1 cup pumpkin , cut into 1/4-inch pieces
2 leeks , white and light green parts only , sliced into 1-inch rings
5 garlic cloves , coarsely chopped
1 large tomatoes , peeled , seeded , and coarsely chopped
1 1/2 cups lentils , pickled over and rinsed
1 small celery rib , with leaves
3 sprigs parsley
2 bay leaves
2 1/2 - 3 quarts water
salt & freshly ground black pepper , to taste
4 small potatoes , peeled and cut into 1/4-inch dice
2 tablespoons finely minced fresh parsley

Nutrision Information

Servings Per Recipe
6
Calories
436
Sugar
4g
Fat
22g
Sopa de Lentejas de la Tia Julita, or Aunt Julita's Lentil Soup, is a traditional Spanish soup that is often served as a main course. The soup is made with earthy lentils, Spanish chorizo sausage, and lots of vegetables. It's a hearty and warming dish that is perfect for cooler weather. The recipe has been passed down through generations and has become a staple in many households. It's easy to make and can be customized with different vegetables and spices to suit personal preferences. This version of the soup is blended to create a smoother texture, but it can also be left chunky if desired.

Instructions

1.Heat oil in a large pot over medium heat. Add chorizo and fry for 5 minutes until crispy. Remove chorizo and set aside.
2.In the same pot, add onion, pumpkin, leeks and garlic, cook for 5-7 minutes until onions are translucent.
3.Add tomato, lentils, celery, parsley, bay leaves, water, salt and pepper. Bring to a boil and then lower heat to a simmer. Cook for 1 hour until lentils are tender.
4.While the soup is cooking, boil potatoes in a separate pot until cooked through. Drain and set aside.
5.Remove and discard bay leaves, parsley stems and celery from soup. Using a hand-held immersion blender or transfer soup to a blender, blend the soup until smooth (if preferred).
6.Add potatoes and chorizo back to the pot. Simmer for another 5 minutes until the soup is heated through. Serve hot, sprinkle with fresh parsley.

PROS

Sopa de Lentejas de la Tia Julita is a hearty, filling soup that is perfect for lunch or dinner.
Lentils provide a great source of protein and fiber, while the chorizo adds a touch of smokiness and spice.
It’s an easy recipe to make, and even better as leftovers the next day.

CONS

Chorizo sausage is high in fat, calories, and sodium, so it should be enjoyed in moderation.
While lentils are a good source of protein, they can also cause flatulence if eaten in large quantities.
The soup does take some time to cook, so it may not be the best recipe for a quick weeknight meal.

HEALTH & BENEFITS

Lentils are high in protein and fiber, which can help with weight management and lower cholesterol levels. They are also a good source of iron, which is important for healthy blood and brain function. The pumpkin in this recipe is rich in vitamin A, which supports healthy eyes and skin. Chorizo sausage is high in protein, but also high in fat and sodium, so it should be consumed in moderation.

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