We’re in the depths of January now, so even places like LA are a bit too cold for comfort, especially in the late night and early morning. Like a true abuelita, I believe in soup year round, even when it’s 90 degrees and sunny in the dead of summer. If you’re not like that, now is the time to try out this delicious, hearty, spicy soup. The addition of calabrian chili paste makes it non-traditional, but delightfully spicy, taking the warming properties of this soup up a notch.
The best thing about this recipe is how well it keeps in the freezer. I made a big batch, ate it for 3 days, and put the rest in the freezer. I was expecting the quality of the dish to decrease during its time in the freezer, but once defrosted, it was even more delicious than before.
This recipe is great for busy families, students, and working professionals, especially during the cold winter months (although I’m not above making it in the middle of July).
Sopa de Lentejas Recipe
Prep Time
15 min
Cook Time
40 min
Serves
4-6
Ingredients
- 1 tbsp olive oil
- ½ white or yellow onion, diced
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 1 tomato, diced (or ½ cup canned crushed tomatoes)
- 1 cup dried lentils, rinsed
- 6 cups vegetable broth or water
- 1 tbsp calabrian chili paste
- 1 bay leaf
- Salt, to taste
- ½ tsp ground cumin
Optional Additions
- Chopped cilantro, for serving
- Lime wedges, for serving
Steps
1
Sauté the base
Heat olive oil in a pot over medium heat. Add onion, carrot, and celery. Cook until soft, about 5–7 minutes.
2
Add garlic & tomato
Stir in garlic and cook 30 seconds. Add tomato and cook 2–3 minutes until slightly broken down.
3
Simmer
Add lentils, broth, calabrian chili paste, bay leaf, cumin, and salt. Bring to a gentle boil, then reduce to a simmer.
4
Cook
Simmer uncovered 25–30 minutes, until lentils are tender and the soup is flavorful.
5
Finish & serve
Remove bay leaf. Adjust seasoning. Serve with lime and cilantro if desired.
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