Traditional Spanish Lentil Soup (Sopa de Lentejas)

A traditional and comforting Spanish lentil soup simmered with carrots, bell peppers, tomatoes, garlic, onion, smoked paprika, bay leaf, and savory spicy chorizo.

Ingredients

• 1 carrot, chopped
• 1 green bell pepper, chopped
• 4 garlic cloves, minced
• 1 large onion, chopped
• 1 cup dry brown lentils, soaked overnight and drained
• 2 plum tomatoes, chopped
• 2 cups water (or as needed)
• 1 bay leaf
• 1 tbsp extra-virgin olive oil
• 1/2 tsp paprika
• 1/4 spicy chorizo (optional)

Directions

1. Heat the extra-virgin olive oil in a large pot over medium heat.
2. Add the chopped onion, carrot, and green bell pepper, cooking and stirring until the vegetables begin to soften for about 5 minutes.
3. Stir in the minced garlic, chopped tomatoes, spicy chorizo, and bay leaf, cooking for about 4 minutes.
4. Add the soaked and drained brown lentils along with the water, ensuring the liquid level sits about an inch above the lentils.
5. Bring to a boil over high heat, then reduce heat to low and simmer uncovered until the lentils are tender, about 15 to 20 minutes.