Vegetarian

Spanish lentil soup (lentejas) takes 15 minutes to prepare.

Spanish lentil soup (lentejas) takes 60 minutes to cook.

Spanish lentil soup (lentejas) makes 4 servings.

The ingredients for Spanish lentil soup (lentejas) are:

Lentils, 2 cup
Celery, raw, 0.5 cup, diced
Red Ripe Tomatoes, 0.5 cup, diced
Onions, raw, 0.5 cup, chopped
Garlic, 4 clove, diced
Hot Chili Peppers, 0.1 cup, chopped
Green Peppers 0.25 cup, chopped
Salt, 1 tbsp
Bay Leaf, 1 leaf or 1 tsp
*Coriander leaf, dried, 1 tsp
Water, tap, 8 cup or around 1.5Litre
Olive Oil, 3 tbsp

Here is how you make Spanish lentil soup (lentejas):

This makes approx 4-5 servings. It's heavy enough as dinner on a winters eve. Can be eaten as a soup or eaten with a fork! Soak un-shelled lentils in bowl of water for at least an hour, longer if possible. Tip water out before cooking, you will notice a lot of dirt in the water and some shells coming off.This is normal.Roughly chop all your vegetables, diced, sliced, however you like them but leave them reasonably chunky.In a large stock pot add olive oil, heat, then add all chopped veggies. Cook, stiring for a couple of minutes then add drained lentils, cooking and stiring for a couple more minutes. Add your water, bay leaf, coriander, salt and chili pepper. Cover and boil on high for 10 minutes, then slow boil for an additional 35 minutes.Serve hot and enjoy! Number of Servings: 4Recipe submitted by SparkPeople user OFEDEOZ.

The nutritional information for Spanish lentil soup (lentejas) is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 228.4

• Total Fat: 10.7 g
• Cholesterol: 0.0 mg
• Sodium: 1,773.4 mg
• Total Carbs: 25.4 g
• Dietary Fiber: 9.0 g
• Protein: 9.9 g

Spanish lentil soup (lentejas) is Spanish cuisine.

The dietary needs meet for Spanish lentil soup (lentejas) is Vegan