Sopa de lentejas

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Sopa de lentejas

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Adjust Servings:
1 cup French lentils
To taste Salt and pepper
3 tablespoons Dried onion
5 tablespoons Olive oil
1 Spanish Vegan sausages
3 Vegan bacon slices
4 Carrot
3 tablespoons minced fresh Parsley
3 tablespoons Shaoxing cooking wine Alternatively, use Sherry wine
2 Bay leaves
2 ground Clove
2 tablespoons sweet smoked Paprika
1 teaspoon Garlic paste
1 tablespoon Gluten-free all purpose flour
1/2 teaspoon White pepper
2 teaspoons Vegetable powder

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  • Kid-Friendly
  • Low-Carb
  • Low-Fat

This Spanish lentil soup is flavourful and comforting. It's the ideal meal for those cold days when you seek a little pampering.

  • 45 minutes
  • Serves 4
  • Medium




Sopa de lentejas is the Spanish version of lentil soup… and it’s much more than delicious! It features vegan Spanish sausage, vegan bacon strips, sweet paprika, and a mix of onion and spices that will make your French lentils taste like you’ve never tasted before!

Flavourful and thick, it’s the perfect comfort food all protein and with low carbs!

To prepare it, soak the lentils with salt and hot water for 30 minutes. In the meanwhile, prepare the soup base by heating some olive oil in a French oven and cooking the diced carrots, dried onion, vegan bacon, and vegan Spanish sausage. Cook for about 20 minutes, until the sausage is well golden and the carrots are soft. Then, add the lentils, and cook for another 2-3 minutes, stirring constantly. Add the water, vegetable powder, bay leaves, and seasoning. Cook for another 20 minutes. Finally, in a small pot, cook the oil, garlic, onion, paprika, and flour for a few minutes, then pour into the soup and stir well. Complete the cooking for another couple of minutes, until it thickens, and serve well hot, topped with a handful of fresh parsley leaves.

You can accompany with toasted bread.

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30 minutes

Soak the lentils

Place the dry lentils and 2 teaspoons of sea salt in a bowl, then cover with 4 cups of boiling water and let soak for 30 minutes. Then, drain the lentils.

5 minutes

Slice and dice

While the lentils are soaking, thinly slice the vegan bacon, and cut the vegan Spanish sausage into rounds. Then, peel and dice the carrots.

20 minutes

Prepare the soup base

In a French oven, heat 2 tablespoons of olive oil with 2 tablespoons of dried onion, sausage, bacon, and the carrot. Season with a little salt, then add 2 tablespoons of freshly minced parsley;ey, and cook over low heat for about 20 minutes, stirring from time to time. The carrots should be soft and the vegan meats should be crispy.

30 minutes

Cook the soup

When the lentils are cooked, add them to the pot, add the Shaoxing cooking wine (or Sherry), and cook for a couple of minutes, until the wine has completely evaporated. Then, add 4 cups of water, vegetable powder, bay leaves, ground clove, and bring to simmer. Cover and cook for 30 minutes.

5 minutes


Towards the end of the cooking, heat the oil with the garlic and remaining dried onion in a small soup pot. Add the paprika, white pepper, and cook for 1 minute. Finally, whisk in the flour and take off the heat. Transfer the flavours to the French oven and stir to incorporate. Cook for a couple more minutes, until the soup thickens, then take off the heat and remove the bay leaves.


Garnish and serve

Transfer the soup to the serving bowls and top with some more fresh parsley. Enjoy hot!


I'm an IT professional with a background in journalism. Creating blogs with WordPress is a hobby and a passion of mine. Vegetarian since 2010, vegan since 2012, when I met Jeff I tempted his taste buds with my cooking and it's been love ever since.

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