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Sopa de Lentejas

Serves 6 Soup dairy-free, meat, Soups

Sopa de Lentejas

Sopa de lentejas is an Argentinian staple that finds its way onto the dinner table during busy weeknights, offering comfort in the form of a hearty lentil pot. Each household boasts its own cherished version, often featuring chorizo or a ham bone, carrots, and a bay leaf, simmered together to create a deeply satisfying broth. While every pot has its own flair, the consensus is that this soup tastes even better the following day as flavors meld and deepen.

The taste of sopa de lentejas is a rich tapestry of earthy lentils and smoky chorizo, harmonized by the sweetness of carrots and the warm embrace of cumin. A splash of vinegar or a squeeze of lemon is customary, adding a bright contrast that awakens the dish. This simple finishing touch transforms the humble soup into a vibrant, invigorating meal.

Ingredients

  • 300 g (10 oz)brown lentils
  • 1chorizo, sliced — or a ham bone
  • 1onion, chopped
  • 2carrots, diced
  • 2potatoes, cubed
  • 1 tspcumin
  • 1bay leaf
  • to tastesalt and pepper

Method

  1. Begin by rinsing 300 g (10 oz) of brown lentils under cold running water in a fine mesh sieve. This will remove any dust or debris and ensure the lentils are clean before cooking.
  2. In a large pot, heat a tablespoon of oil over medium heat. Add the chopped onion and diced carrots, stirring occasionally until the onion becomes translucent and the carrots begin to soften. This should take about 5 minutes and will form the aromatic base of your soup.
  3. Add the sliced chorizo to the pot with the softened vegetables. Stir for a couple of minutes until the chorizo starts to release its oils and flavors, which will enhance the depth of your soup.
  4. Introduce the rinsed lentils into the pot along with 1 teaspoon of cumin and 1 bay leaf. Pour in enough water to cover the ingredients by about 5 cm (2 inches). Stir to combine and bring the mixture to a gentle simmer.
  5. Once simmering, cover the pot partially with a lid and let it cook for 35 minutes. During this time, the lentils will absorb the flavors and start to soften. Stir occasionally to prevent sticking.
  6. After 35 minutes, add the cubed potatoes to the pot. Continue to cook until the potatoes are tender and the soup has thickened to your liking. The lentils should be soft but not mushy, and the potatoes should be easily pierced with a fork.
  7. Season the soup with salt and pepper to taste. Remove the bay leaf before serving, as it has done its job of infusing flavor. Enjoy your hearty Sopa de Lentejas, which will taste even better the next day.