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One serving of Spanish Lentil Potato Soup in white bowl with soup spoon with lentils scattered about.
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5 from 1 vote

Spanish Lentil Soup

Inspired by traditional Spanish home cooking, this Spanish Lentil Soup is rustic, hearty, and incredibly comforting. Earthy lentils, creamy potatoes, chorizo, kale, and smoked paprika come together in a soul-warming bowl that’s naturally healthy, budget-friendly, and satisfying enough for any night of the week. It takes a little prep, but once you taste it, you'll be glad you took the time!
Prep Time30 minutes
Cook Time45 minutes
Total Time1 hour 15 minutes
Course: Soups and Stews
Cuisine: Mediterranean, Spanish
Diet: Gluten Free, Low Calorie, Low Fat
Servings: 8
Author: Carol | From A Chef's Kitchen

Equipment

Ingredients

  • Water for cooking the lentils
  • 1 cup brown or green lentils
  • 3 tablespoons olive oil
  • 1 large onion chopped (2 1/2 to 3 cups)
  • 2 large carrots chopped (1 1/2 cups)
  • 2 stalks celery chopped (1 1/2 cups)
  • 1 small red bell pepper seeds and membranes removed, chopped (1 cup)
  • 5 cloves garlic minced
  • 1 tablespoon Hungarian, sweet or Spanish smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 2 bay leaves
  • 4 ounces Spanish chorizo thinly sliced
  • 8 cups chicken broth
  • 1 can (15-ounce) diced fire-roasted tomatoes undrained
  • 1 pound Yukon gold potatoes cut into 1/2-inch cubes
  • 1 small bunch green kale stems removed and coarsely chopped (4-5 heaping cups)
  • 1/4 cup chopped fresh parsley
  • Salt and freshly ground black pepper to taste

Instructions

  • Bring a small saucepan of water to a boil. Add the lentils and cook for 20-25 minutes, or until they are tender. (Green lentils may take longer.) Drain in a sieve and set aside.
  • Meanwhile, heat the olive oil in a large Dutch oven or soup pot over medium-high heat. Add the onions, carrots, celery, and red bell pepper. Reduce heat to medium and cook for 8-10 minutes or until the vegetables are softened and reduced in volume. Adjust the heat down as necessary to keep them from browning or burning.
  • Add the garlic, paprika, cumin, coriander, and bay leaves and stir briefly until the garlic is fragrant.
  • Add the chorizo and stir.
  • Add the broth, diced tomatoes, and cubed potatoes. Bring to a boil, reduce heat to medium-low, and simmer uncovered for 15-18 minutes or until the potatoes are tender and easily pierced with a paring knife.
  • Add the kale and the lentils to the pot and simmer until the kale is wilted, approximately 4-5 minutes.
  • Add salt and pepper to taste. Add the parsley and serve.

Notes

SUBSTITUTIONS:
  • You can also use regular diced or petite diced tomatoes.
  • If you don’t consume pork, use any precooked chicken, turkey, beef, or plant-based sausage that will fit a Mediterranean flavor profile.
  • You can also use red potatoes.
TIPS:
  • Check lentils before cooking for any small stones or debris, then rinse well for a cleaner flavor.
  • Take your time softening the vegetables—this builds a flavorful base for the soup.
  • Let the soup rest before serving so the flavors can meld and deepen.
MAKE AHEAD:
  • Cool it completely, then refrigerate for 1 to 2 days. Reheat on the stovetop.
FREEZER-FRIENDLY:
  • The potatoes will soften up more, but they will still be fine.
  • Cool it completely, then place in airtight containers in the desired quantity and freeze for 2 to 3 months.
  • Thaw in the refrigerator or microwave.
  • Reheat on the stovetop or microwave.

Nutrition

Serving: 1 | Calories: 261kcal | Carbohydrates: 32g | Protein: 13g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 14mg | Sodium: 910mg | Potassium: 743mg | Fiber: 11g | Sugar: 4g | Vitamin A: 5625IU | Vitamin C: 45mg | Calcium: 98mg | Iron: 4mg