Spanish-Style Lentil Soup

Southern Living
2 quarts


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1 pound dried lentils
2 bay leaves
1/4 pound ham, diced
1 large onion
1 large potato, peeled
4 garlic cloves
2 carrots
1/2 pound smoked sausage
3 tablespoons olive oil
1 (14 1/2-ounce) can chicken broth
3 tablespoons red wine vinegar
1/2 teaspoon salt
1/2 teaspoon pepper
2 teaspoons paprika
2 tablespoons chopped fresh parsley


Combine first 3 ingredients and enough water to cover in a Dutch oven; bring to a boil. Cover, reduce heat, and simmer 30 minutes.

Chop onion, potato, and garlic; slice carrots and sausage.

Saute onion, carrot, and garlic in olive oil in a large skillet until tender; stir into lentil mixture. Add potato, sausage, chicken broth, and next 4 ingredients. Cover mixture, and simmer, stirring occasionally, for 45 minutes or until done. Stir in parsley, and serve immediately.

Created date

October 2003