Lentil Soup Madrid Style
Warm up with a hearty bowl of Lentil Soup Madrid Style, a comforting classic from Spain that's rich in flavor and wholesome goodness. This one-pot wonder combines tender brown lentils, smoky chorizo sausage, and hearty vegetables like potatoes and carrots, all simmered to perfection in a flavorful broth laced with sweet paprika and a hint of garlic. The addition of grated tomatoes and a bay leaf infuses the soup with depth and Mediterranean flair, while a sprinkle of fresh parsley brightens every spoonful. Perfect for cozy family dinners or meal prepping, this soulful soup is easy to make, packed with protein, and irresistibly satisfying. Serve it piping hot with crusty bread for a filling, flavor-packed meal that will transport your taste buds straight to the heart of Madrid.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 250 grams Brown lentils
- 2 links Chorizo sausage
- 2 medium Potatoes
- 1 large Carrot
- 1 medium Onion
- 2 pieces Garlic cloves
- 1 piece Bay leaf
- 1 teaspoon Sweet paprika
- 2 tablespoons Olive oil
- 2 medium Tomatoes (grated or diced)
- 1 liter Vegetable or chicken broth
- 1 to taste Salt
- 1 to taste Black pepper
- 2 tablespoons Fresh parsley
Instructions
Rinse the lentils thoroughly under cold water and set them aside.
Peel and dice the potatoes into bite-sized pieces. Peel and slice the carrot into thin rounds. Finely chop the onion and garlic.
In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté for 3-4 minutes until soft and translucent.
Slice the chorizo into thick rounds and add it to the pot. Cook for 2-3 minutes, allowing it to release its flavors.
Add the grated or diced tomatoes to the pot and stir well. Cook for another 3-4 minutes until the tomatoes break down slightly.
Stir in the sweet paprika and bay leaf, and mix to combine the spices with the vegetables.
Add the rinsed lentils to the pot, followed by the diced potatoes, sliced carrot, and broth. Bring the mixture to a boil.
Once boiling, reduce the heat to low, cover the pot with a lid, and let the soup simmer for about 40 minutes, or until the lentils are tender and the potatoes are fully cooked.
Taste the soup and season with salt and black pepper as needed. If the soup is too thick, you can add a bit more broth or water to reach your desired consistency.
Remove the bay leaf before serving. Garnish with chopped fresh parsley and serve the soup hot with crusty bread on the side.
Nutrition Facts
Calories |
1418 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.0 g | 73% | |
| Saturated Fat | 15.3 g | 76% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 50 mg | 17% | |
| Sodium | 7058 mg | 307% | |
| Total Carbohydrate | 175.5 g | 64% | |
| Dietary Fiber | 38.0 g | 136% | |
| Total Sugars | 28.1 g | ||
| Protein | 58.8 g | 118% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 273 mg | 21% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 4446 mg | 95% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
