Lentil Soup

January 11, 2021
Lentil Soup

In this health crazy society of today, fibre is the base line for a good diet. Dieting does not have to be drab; it can be yummy; and here is a way to have fibre and enjoy its goodness. You can eliminate the chorizo and pork belly and add instead ½ teaspoon of pimenton or paprika to give it color and a kick.

Lentil Soup

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By Marianne de Leon Serves: 4-6
Prep Time: 8 hours soaking time Cooking Time: 1 hour 30 minutes

Get a healthy dose of dietary fiber with this lentil soup made yummy with pork belly bits or slices of chorizo.


  • 250 grams lentils (green) - soak in water for 6 hours and then drain
  • 1 can of chorizo de Bilbao or 1 big chorizo - cut into ¼-inch thick pieces
  • 100 grams of pork belly (liempo) strip; cut into 1-inch pieces
  • 1 - 2 bulbs of garlic - peeled
  • 3 tablespoons olive oil
  • 1 - 2 bay leaves
  • 6 cups of broth or water
  • salt and pepper to taste



Soak the lentils in water for at least 6 hours or overnight; the lentils must be around 2 inches below the water level and add 1 teaspoon of salt; then drain and set aside.


In an 8 cup sauce pan, place over low-medium heat and pour in olive oil.


Sauté the garlic for 1 minute.


Add the pork belly and sauté for 2 minutes.


Add in the lentils and sauté for another minute.


Place in the bay leaf.


Bring the mixture to a boil and then turn down heat to low.


Simmer the soup for 1 hour, stirring occasionally.


Then add in the chorizo; season with pepper and salt to taste.


Continue simmering for another 10 minutes or till the lentils are tender.


Serve hot.

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