Sopa de Lentejas, every household in Spain has its own version, the variations are endless. Made with Pardina lentils which are hearty and packed with flavor. If you cannot find Spanish lentils, use the Castelluccio or Puy lentils. A great dish for the cooler weather with little work required. A splash of vinegar is a must.
Yield: 4 servings
Time: 45 minutes
Ingredients:
- 5 Tbsp canola oil
- 4 Tbsp soy sauce
- 2 Tbsp fresh lime juice
- 1 Tbsp Sambal Oelek or Sriracha to taste
- 3 garlic cloves Hnely minced
- 3 Tbsp of cold water
- 14 oz (400 g) extra Hrm tofu, pressed dry and cut into 1 inch (2,5 cm) cubes ◦ salt and freshly ground pepper
- 8 oz (225 g) Asian style noodles like Honk Kong style noodles or Yakisoba ◦ 1 cup (140 g) julienned carrots
- 1 medium sized red pepper, thinly sliced
- 3 scallions, thinly sliced
- 2 cups (130 g) snow peas, trimmed
- 4 cups (120 g) spinach leaves, washed and spun dry
- 1/2 cup cilantro or Sat-leaf parsley, roughly chopped
- lime wedges for serving
Preparation:
Rinse lentils well. Set aside in a colander.
Heat 3 tablespoons olive oil in a large saucepan over medium-high heat. Add the onions, leeks and potatoes and cook for 5 minutes or until onions and leeks are soft, stirring now and then.Turn the heat down to medium. Add the pepper, garlic, thyme, pimenton dulce and the cayenne. Let it cook for 3 minutes.
Add the chopped tomatoes and tomato paste. Cook for 5 minutes longer. Taste for salt and pepper.
Add the lentils and vegetable stock. Bring to a boil and reduce the heat to a simmer. Cover the saucepan with a lid and cook for about 20 minutes. Start checking lentils after 20 minutes as some lentils cook quicker. Lentils should be soft but still hold their shape. Add the chorizo rounds. Let it cook for 5 minutes longer to allow flavors to mingle. If you prefer the lentils on the soupier side, add more stock. Add vinegar and adjust the seasonings if needed.
Just before serving, drizzle with extra olive oil and sprinkle with parsley.
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