COZY Red Lentil Soup | Packed with Flavors & Done in 30 Minutes
This COZY Red Lentil Soup, known as sopa de lentejas rojas, is what heartwarming and delicious food is all about. We’re talking a ton of great flavors, the simplest ingredients and done in just 30 minutes using one pan. Serve it next to a crunchy baguette and a bottle of Spanish red wine for a complete meal.
To make this recipe, I used dried red lentils. You can also use green or brown lentils. However, red lentils cook much faster and give the soup a slightly creamy texture. Either way, when you’re working with lentils, you don’t have to soak them overnight. Just a quick rinse under water and they’re ready to cook.
For the liquid, I used homemade vegetable broth. But chicken broth, beef broth or even water can be used. As for the vegetables, I used a combination of onion, garlic, carrots and tomatoes. You can mix it up and use whatever vegetables you like here.
TIPS & TRICKS to Make this Recipe: Important to season the soup once the lentils are fully cooked. If you season beforehand, it can take the lentils a longer time to cook and will end up with a tough texture. It took me 10 minutes to cook the red lentils. Make sure to check the package instructions to ensure proper cooking times.
If you´re not already subscribed to my youtube channel, become a subscriber and click on the bell icon to be notified everytime I release a new video.
Support Spain on a Fork. Get your Spain on a Fork Apron and other awesome Merchandise here.
Your SUPPORT Helps Spain on a Fork Keep Going
Watch the Video Below on How to Make this COZY Red Lentil Soup
COZY Red Lentil Soup
- 2 tbsp extra virgin olive oil 30 ml
- 1 small onion
- 4 cloves garlic
- 2 carrots
- 2 tomatoes
- 1 tbsp sherry vinegar 15 ml
- 1 tsp sweet smoked Spanish paprika 2.50 grams
- 1/2 tsp ground cumin 1.50 grams
- 1 cup dried red lentils 140 grams
- 5 cups vegetable broth 1200 ml
- 1 bay leaf
- pinch sea salt
- dash black pepper
- fresh parsley for garnish
Finely chop the onion, roughly chop the garlic, cut the carrots (peeled) into small bite-size pieces, finely grate the tomatoes and add the red lentils into a fine sieve and rinse under water
Heat a stock pot with a medium heat and add in the olive oil
After a couple of minutes add in the chopped onion, garlic and carrots, mix continuously, after 3 to 4 minutes and the vegetables are lightly sauteed, add in the sherry vinegar, paprika and cumin, give it a quick mix, then add in the grated tomato, give it a mix and then simmer without mixing
Once the grated tomato has slightly thickened, about 3 minutes, add in the red lentils, broth and bay leaf, turn it up to a high heat and give it a mix, once it comes to a boil, place a lid on the stock pot and lower to a low heat
Once the red lentils are just cooked through (check package cooking times, mine was 10 minutes), season the soup with sea salt & black pepper, give it one final mix and then remove from the heat
Transfer into bowls and garnish with fresh parsley, enjoy!
Get the Spanish Paprika I used to make this Recipe (25% OFF Your Order when you Purchase through this Link)
Disclosure: At Spain on a Fork, we offer affiliate links to help you find what you need to re-create our recipes. If you like what we do, you can support us through our chosen links, which earn us a commission, but you still pay the same price. Learn more here.