Spanish Pardina Lentil Soup Recipe

Name: Spanish Pardina Lentil Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1- 1/2 Tablespoon Finely Diced Carrot; 1 Tablespoon Finely Diced Celery; 1 Tablespoon Finely Chopped Leek; 2 cloves Finely Chopped Garlic; 2 teaspoons Olive Oil; 1/2 leaves Bay Leaf; 2 sprigs Fresh Thyme; 1- 1/2 teaspoon Tomato Paste; Freshly Grated Pepper And Kosher Salt, To Taste; ⅛ cups Lightly Hopped Beer, Sherry, Or Wine For Deglazing, More Or Less As Needed; 2 teaspoons Smoked Paprika/pimenton; 3/4 cups Spanish Pardina Lentils, Dry; 3 cups (or More If Needed) Water; 3 whole Hearty Grates Fresh Lemon Zest; 1/2 teaspoons Finely Chopped Fresh Cayenne Or Other Sweet-hot Pepper, Seeds Removed; 1/2 whole Lemon, Juiced, As Needed; 1 Tablespoon Butter, To Finish (optional); Green Olive, For Garnish (optional); Crumbly Sheep Cheese, For Garnish (optional)

Servings: persons

1- 1/2 Tablespoon Finely Diced Carrot
1 Tablespoon Finely Diced Celery
1 Tablespoon Finely Chopped Leek
2 cloves Finely Chopped Garlic
2 teaspoons Olive Oil
1/2 leaves Bay Leaf
2 sprigs Fresh Thyme
1- 1/2 teaspoon Tomato Paste
Freshly Grated Pepper And Kosher Salt, To Taste
⅛ cups Lightly Hopped Beer, Sherry, Or Wine For Deglazing, More Or Less As Needed
2 teaspoons Smoked Paprika/pimenton
3/4 cups Spanish Pardina Lentils, Dry
3 cups (or More If Needed) Water
3 whole Hearty Grates Fresh Lemon Zest
1/2 teaspoons Finely Chopped Fresh Cayenne Or Other Sweet-hot Pepper, Seeds Removed
1/2 whole Lemon, Juiced, As Needed
1 Tablespoon Butter, To Finish (optional)
Green Olive, For Garnish (optional)
Crumbly Sheep Cheese, For Garnish (optional)

1
Chop your vegetables as detailed in the above list to make a lovely mirepoix.
2
Heat 2 or so teaspoons bacon fat or olive oil in a skillet over medium high heat and add the carrots, celery, leeks and garlic.
3
Cook and stir until the start taking some color.
4
Add bay leaf and thyme, then tomato paste.
5
Season with black pepper but not salt yet.
6
Right before you think the tomato paste is burning (push it, the flavors develop substantially if you almost almost burn it, I promise), add 1/8 cup beer, sherry or wine and stir to delgaze the pan.
7
Add pimenton and dry lentils.
8
Stir around to distribute seasoning.
9
Once the lentils are coated with the spices add water, stir well, and add lemon zest.
10
Reduce heat so that the lentils are at an easy simmer for 20-40 minutes.
11
The cook time will depend on your desired level of liquid that you want in the finished dish.
12
Add more water to keep level just above the lentils.
13
Adjust seasoning and add lemon juice as necessary.
14
You may finish with a pat (take that how you want to) of butter if you desire to.
15
Garnish with green olives and goat cheese.

142

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1- 1/2 Tablespoon Finely Diced Carrot, 1 Tablespoon Finely Diced Celery, 1 Tablespoon Finely Chopped Leek, 2 cloves Finely Chopped Garlic, and more.

Yes, Spanish Pardina Lentil Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spanish Pardina Lentil Soup

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