Spanish-Style Lentil Soup

Name: Spanish-Style Lentil Soup
Prep time: 10M
Total time: 62M
Yield: 6-8 Servings
Cuisine: Spain
Ingredients: 1 tbsp. Extra Virgin Olive Oil; 1 small leek, white and pale green parts only, halved vertically and cut into 1/2-inch moons; 1 cup chopped red bell pepper; ½ cup chopped yellow onion; 2 large carrots, chopped; 2 tsp. Minced Garlic; 1 tsp. smoked paprika; ½ tsp. Ground Cumin; 1 can Tomato Sauce; 4 packets Powdered Chicken Flavored Bouillon; 1 bag Pardina Lentils; 2 medium yellow potatoes (about 1 lb.), peeled and cut into 1/2-inch cubes (about 2 cups); Sea Salt; 2 tbsp. finely chopped fresh parsley, for garnish

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This Spanish-Style Lentil Soup needs no introduction; it’s a warm and comforting dish, perfect for dinner or lunch. The stars of the show are GOYA® <a href="https://www.goya.com/en/products/pardina-lentils-dry/">Pardina Lentils</a>, whose tasty flavor combines with GOYA® <a href="https://www.goya.com/en/products/extra-virgin-olive-oil/">Extra Virgin Olive Oil</a>, the smooth texture of GOYA® <a href="https://www.goya.com/en/products/tomato-sauce/">Tomato Sauce</a>, fresh vegetables, potatoes, and spices—a world of flavor! The result is a delicious homemade soup, perfect to enjoy with the family any day of the week, especially on these colder days.

Total Time

62m

Prep Time:10m

Cook Time:52m

Yields:6-8 Servings

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Ingredients

1 tbsp.

GOYA® Extra Virgin Olive Oil

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small leek, white and pale green parts only, halved vertically and cut into 1/2-inch moons

1 cup

chopped red bell pepper

½ cup

chopped yellow onion

large carrots, chopped

2 tsp.

GOYA® Minced Garlic

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1 tsp.

smoked paprika

½ tsp.

GOYA® Ground Cumin

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1 can
(8 oz.)

GOYA® Tomato Sauce

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4 packets

GOYA® Powdered Chicken Flavored Bouillon, mixed with 2 qts. hot water

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1 bag
(1 lb.)

GOYA® Pardina Lentils, rinsed, drained and picked over for small stones

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medium yellow potatoes (about 1 lb.), peeled and cut into 1/2-inch cubes (about 2 cups)

GOYA® Sea Salt, to taste

2 tbsp.

finely chopped fresh parsley, for garnish

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Directions

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Step 1

Heat oil in medium pot over medium heat. Add leeks, peppers, onions and carrots to pot. Cook vegetables, stirring occasionally, until soft, about 7 minutes; add garlic, paprika and cumin, and cook until fragrant, about 30 seconds. Stir in tomato sauce.

Step 2

Add chicken bouillon mixture and lentils; bring to boil. Reduce heat to medium-low; cover pot. Simmer until lentils are almost tender, stirring occasionally, about 25 minutes.

Step 3

Stir in potatoes and cook until tender, about 15 to 20 minutes. Season with salt, to taste. Transfer 1/2 cup of soup to large glass measuring cup and puree using an immersion blender until smooth. Stir pureed soup back into soup pot until combined. Divide soup evenly among bowls. Garnish with parsley and serve.

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