CREAMY Spanish Lentil Soup | HEARTWARMING One-Pot Recipe

This Creamy Spanish Lentil Soup, known as Crema de Lentejas, is what heartwarming food is all about. It’s packed with flavors, made with simple ingredients, and done in about 40 minutes using just one pan. Serve it as a side dish next to some grilled fish or even as a main course.

To make this recipe, I used dried green lentils. You can also use the brown ones if you like. Either way, when you’re working with dried lentils, you don’t have to soak them overnight like other beans. Just give them a quick rinse and they are ready to go.

To blend the soup, I used a handheld blender. You can also use a stand-up blender or even a food processor. Just wait for the soup to slightly cool before using those devices. If you see your soup is too thick while blending, just add in more liquid as you blend it.

TIPS & TRICKS to Make this Recipe: It took me 20 minutes to get the lentils just cooked through. Make sure to check the package instructions on the lentils you are using. That way you get your cooking times right on the money. If you see you need more liquid as they are cooking, add more as needed.

Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
SPANISH OLIVE OIL (10% OFF Your Order with Coupon Code ONAFORK)

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Watch the Video Below on How to Make this CREAMY Spanish Lentil Soup

5 from 2 votes

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CREAMY Spanish Lentil Soup | Crema de Lentejas

Course Main Course, Soup

Cuisine Spanish

Prep Time 10 minutes

Cook Time 35 minutes

Servings 4

Author Albert Bevia @ Spain on a Fork

Ingredients

• 3 tbsp extra virgin olive oil 45 ml
• 1 onion
• 6 cloves garlic
• 1 red bell pepper
• 2 carrots
• 1 tbsp sherry vinegar 15 ml
• 1 tsp sweet smoked Spanish paprika 2.50 grams
• 3/4 tsp ground cumin 2 grams
• 2 tomatoes (finely grated)
• 1 cup dried green lentils 180 grams
• 4 cups water 950 ml
• 1 bay leaf
• sea salt & black pepper
• crushed red pepper and parsley for garnish

Instructions

1. Heat a stock pot with a medium heat and add in the olive oil

2. In the meantime, finely chop the onion, roughly chop the garlic, finely chop the red bell pepper, and cut the carrots (peeled) into small bite-sized pieces

3. Add the chopped ingredients into the stock pot, mix continuously, after 5 minutes add in the sherry vinegar, sweet smoked paprika and cumin, quickly mix together, then add in the grated tomatoes, mix together and let it simmer

4. In the meantime, add the lentils into a fine sieve and rinse under water

5. After simmering the grated tomatoes for 3 to 4 minutes and they've slightly thickened, add in the rinsed lentils, water, 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 pan and lower to a low heat

6. Once the lentils are just cooked through, which was 20 minutes in my case (check lentil package instructions), remove the lid, season with sea salt & black pepper and mix together, then remove the bay leaf and the stock pot from the heat

7. Using a hand blender, blend the soup until you get a creamy texture, then transfer into shallow bowls and garnish with a dash of crushed red pepper flakes and some parsley, serve warm or at room temperature, enjoy!

Recipe Notes

Get the Spanish Olive Oil I used to make this Recipe (10% OFF Your Order with Coupon ONAFORK)

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