Spanish Lentil Soup with Vegetables (Sopa de Lentejas)

Spanish lentil soup, or sopa de lentejas, is a hearty one-pot meal packed with vegetables and smoky paprika. There's no chorizo in it and no soaking involved, and it still tastes like something that simmered all afternoon.

I've been on a bit of a Spanish streak lately. If you like this one, my Spanish white bean stew is the 30-minute version of the same idea, and my Spanish chickpeas and rice is what I make when I want leftovers for days.

Now, the chorizo question. Almost every Spanish lentil soup recipe you'll find leans on chorizo for the smoke and the fat, and there's usually a slightly apologetic line in the vegan versions about what you're missing out on. I'm not going to write that line.

Good smoked paprika isn't a substitute for chorizo in this soup. It's the point of the soup. Bloom it properly in hot oil, and it does everything you wanted the chorizo to do.

One small thing worth clearing up: Spain and Mexico both have a sopa de lentejas, and they're genuinely different dishes.

This is the Spanish one, built on smoked paprika, potatoes and a slow-cooked vegetable base. The Mexican version leans on tomato and cilantro and runs a lot thinner. Both are lovely. This one is Spain.

Why you'll love this Spanish lentil soup

• All the smoky depth of a chorizo lentejas, with none of the chorizo.
• One pot, no soaking, and it only gets better on day two.
• Cheap, filling and genuinely a full meal in a bowl.

Ingredients and substitutions

Olive oil - Spanish extra virgin if you can get it. It's doing real flavor work here, not just greasing the pan.

Onion, carrot, celery and parsnip - The parsnip is my addition and it earns its keep, adding a faint sweetness that plays beautifully off the smoked paprika.

Garlic - Fresh only. Granules won't get you there.

Smoked paprika - The single most important thing in the pot. This is what stands in for the chorizo, so buy decent pimentón if you have the option.

Green or brown lentils - Pardina lentils are what they'd reach for in Spain and they hold their shape beautifully, but green or brown lentils do the job just as well.

Potatoes - Waxy ones. And have a look at the pro tip below for how to cut them, because it matters more than you'd expect.

Fresh thyme and rosemary - Dried works fine, just use less.

Bay leaf - In at the start, out at the end.

Vegetable stock - Use a good one. The broth is the whole dish.

How do you make sopa de lentejas?

Heat the olive oil in a large, heavy-bottomed pot such as a Dutch oven. Saute onion, carrot, celery and parsnip for 8-10 minutes over medium heat until the veggies soften.

Add the salt and garlic and continue to cook for another minute until fragrant. Stir in the smoked paprika, fresh thyme and fresh rosemary and cook for a further minute.

Next, stir in the chopped tomatoes, potatoes, lentils, bay leaves and stock.

Bring to a boil, then lower the heat, cover the pot with a lid, and simmer for 25-30 minutes, stirring occasionally, until the lentils are cooked to your liking.

Add the baby spinach and put the lid back for a minute to allow it to wilt.

Season with freshly ground black pepper and extra salt if needed and serve with your favourite crusty bread.

Pro Tip

Don't slice the potatoes, snap them. Sink the knife in halfway and lever the chunk off so it tears, because those ragged faces release starch straight into the broth and thicken it naturally.

Substitutions and variations

• Swap the parsnip for a chunk of squash, or leave it out entirely. The soup still works.
• Add a diced green pepper along with the onion for a more Andalusian version.
• Stir in a handful of spinach or chopped kale in the last few minutes of cooking.
• For a smokier, meatier version, add a spoonful of vegan chorizo or a few sliced vegan sausages when you add the garlic.
• Lentil soup looks different in every country, and if you want the tomato-and-kale version instead, my Italian lentil soup is the one to make.

Recipe notes and tips

• You don't need to soak the lentils for this easy vegan lentil soup, but it's always a good idea to give them a quick rinse under cold water before adding them to the pot.
• The vinegar finish. A small splash of sherry vinegar stirred in right at the end is a proper Spanish move.
• If the broth thickens more than you'd like, loosen it with a splash of hot stock. Lentils keep drinking as they sit.
• Spanish families often stir cooked rice into the leftovers on day two to stretch the pot further. Try it once, and you'll keep doing it.
• If you're after something with more protein per bowl, my high-protein lentil soup is built for exactly that.

What to serve with Spanish lentil soup

• Crusty bread. Non-negotiable, and the whole reason the broth is this thick.
• A simple green salad with a sharp vinaigrette.
• Spanish pisto if you're building a proper Spanish spread.
• Cooked rice, stirred straight into the bowl. This is how it gets eaten on day two in Spain.

Leftovers and storage

• Leftovers are honestly better than the original, and they're excellent stirred through cooked rice.
• Keeps in an airtight container in the fridge for up to 5 days.
• Reheat gently over medium heat on the stove, adding a splash of stock or water to loosen it back up.
• Freezes well for up to 3 months. Thaw overnight in the fridge, then reheat as above.

FAQ

If you liked this sopa de lentejas, you might also like some of my other easy vegan lentil soup recipes:

• Fakes Soupa (Greek Lentil Soup)
• Barley and Lentil Soup
• French Lentil Stew
• Instant Pot Coconut Curry Lentil Soup
• Spiced Moroccan Chickpea and Lentil Soup

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