Name: Sopa de Lentejas (Spanish Lentil Soup with Vegetables)
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Spanish
Ingredients: 2 tablespoons olive oil; 2 medium onions, diced; 1 large carrot, diced; 2 celery stalks, diced; 1 large parsnip, diced; 1 teaspoon Himalayan salt; 3 large garlic cloves, finely chopped; 2 teaspoons smoked paprika; 1 tablespoon fresh thyme, finely chopped; 1 tablespoon fresh rosemary, finely chopped; 1 x 400 g (14 oz) can chopped tomatoes; 2 medium potatoes, cubed (about 250 g / 8.8 oz); 175 g (6 oz) brown or green lentils, rinsed; 2 bay leaves; 1 ½ litres (6 cups) low-salt vegetable stock; 100 g (3.5 oz) baby spinach; Freshly ground black pepper, to taste

Description

A hearty, flavorful Spanish lentil soup made with fresh vegetables and herbs—naturally vegan and perfect for chilly nights.

Ingredients

2 tablespoons olive oil

2 medium onions, diced

1 large carrot, diced

2 celery stalks, diced

1 large parsnip, diced

1 teaspoon Himalayan salt

3 large garlic cloves, finely chopped

2 teaspoons smoked paprika

1 tablespoon fresh thyme, finely chopped

1 tablespoon fresh rosemary, finely chopped

1 x 400 g (14 oz) can chopped tomatoes

2 medium potatoes, cubed (about 250 g / 8.8 oz)

175 g (6 oz) brown or green lentils, rinsed

2 bay leaves

1 ½ litres (6 cups) low-salt vegetable stock

100 g (3.5 oz) baby spinach

Freshly ground black pepper, to taste

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Instructions

Sauté Aromatics:

Heat olive oil in a large pot or Dutch oven over medium heat.

Add diced onion, carrot, celery, and parsnip. Sauté for 8–10 minutes, stirring occasionally, until vegetables soften.

Add Seasonings:

Stir in Himalayan salt and garlic. Cook for 1 minute until fragrant.

Add smoked paprika, thyme, and rosemary. Stir and cook for 1 more minute.

Simmer the Soup:

Add chopped tomatoes, cubed potatoes, rinsed lentils, bay leaves, and vegetable stock.

Bring to a boil, then reduce heat to low. Cover and simmer for 25–30 minutes, stirring occasionally, until lentils and vegetables are tender.

Finish and Serve:

Add baby spinach and cover the pot for 1–2 minutes until it wilts.

Season with black pepper and additional salt to taste.

Serve hot with your favorite crusty bread.

Notes

Lentils: Brown or green lentils hold their shape well. Red lentils cook faster but will result in a creamier texture.

Add Protein: For a heartier soup, add white beans or chickpeas.

Optional Add-ins: A splash of lemon juice or vinegar adds brightness just before serving.

Make It Spicier: Add a pinch of chili flakes with the garlic for a kick.

Storage:

Fridge: Store leftovers in an airtight container for up to 4 days.

Freezer: Freezes well for up to 2 months.

Prep Time: 10 minutes
Cook Time: 40 minutes
Category: Soup / Main Course
Method: Stovetop
Cuisine: Spanish