Lentil and Potato Soup

This traditional Spanish soup can be made even richer by adding cubes of pork loin or sausages. Eat it warm and with bread.

Serves 3 to 4 Prep Time 1 hour
Cooking Time 40 minutes to an hour

3/4 cup green lentils
1 1⁄2 cups butter
1⁄4 cup onions, finely chopped
1⁄4 cup bacon, finely chopped
1⁄2 cup potato, cubed
4 cups chicken stock
1⁄4 cup leeks, finely chopped
1⁄4 cup carrot, finely chopped
1⁄4 cup celery, finely chopped
salt and pepper for seasoning
1 tablespoon parsley, chopped

1  Soak lentils in cold water for 1 hour and drain.

2  Heat butter and sauté onions and bacon.

3  Add the lentils, potatoes and sauté briefly then add the chicken stock and bring to a simmer.

4  Add the vegetables when the lentils are almost cooked.

5  Season to taste with salt and pepper and garnish soup with chopped parsley leaves.

Photography by Miguel Nacianceno | Recipe by Ramon Blanco| Food and Prop Styling by Angelo Comsti

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