Spanish Lentil Soup Recipes

PASTA AND LENTILS (PASTA E LENTICCHIE)

Steps:

• In a large pot or Dutch oven, heat the oil over medium-high. Add the onion and garlic, season with salt and pepper, and cook, stirring occasionally, until golden brown and tender, 5 to 7 minutes. Add 5 cups of water, the lentils, the thyme and bay leaves (if using). Partially cover, bring to a boil, then reduce heat and simmer, partially covered, until the lentils are al dente, 25 to 30 minutes.
• Add the tomatoes and 1 teaspoon salt, and bring to a boil over high. Add the pasta and cook, stirring often to keep the pasta from sticking to the pot, until the pasta is al dente, 10 to 20 minutes. (It may take longer than the cook time on the package.) If the pot starts to look dry at any point, add more water, 1/4 cup at a time.
• Turn off the heat, discard the thyme and bay leaves, then stir in the Parmesan. Cover and let sit for 3 minutes so the flavors meld and the sauce thickens. Season to taste with salt and pepper. Eat with more Parmesan and a drizzle of olive oil.

SPANISH LENTIL SOUP

Steps:

• Place the lentils in a large saucepan. Add the stock or water, bay leaves and parsley. Bring to the boil, reduce the heat, season with salt and freshly ground pepper and simmer, partly covered.
• Meanwhile, heat the olive oil in a frying pan. Fry the onion gently until softened, around 5 minutes.
• Add the garlic, carrot, tomato and red pepper. Fry gently for 5 minutes. Remove from direct heat, season with salt and freshly ground pepper, paprika and cumin.
• Add the onion mixture and the rice to the simmering soup. Simmer the soup until the lentils are tender, around 45 minutes in all.
• Mix in the sherry and serve.
• For Vegetarian use only the water.