I’ve been craving some food, which brings back memories of the Camino de Santiago for a while and this meat-free version of the wonderful Sopa de Lentejas, fills that need. The rock salt and mushroom broth give enough ‘meaty’ flavor that I just didn’t miss the bacon.
2 Cups brown lentils
8 Cups Mushroom Broth
1/4 Cup Olive Oil
1 Large Onion, chopped
1 Large Carrot, chopped
4 Cloves Garlic, minced
1 Cup Tomatoes, chopped
1 Tsp Spanish Paprika
1 Medium Potato, peeled and diced
1 Tblsp Tomato Paste
3 Bay Leaves
1 Tsp Rock Salt
1. Rinse lentils in cold water and check them over for small stones or debris.
2. In a 6-8 quart stock pot, bring the mushroom broth to a boil and add the lentils, simmering for 15 mins.
3. In a large skillet, heat the olive oil over medium, then add the onion and carrot. Cook for 1 minute then reduce the heat to low, further cooking until the onion is soft, approximately 5-7 minutes.
4. Add the garlic to the skillet and stir well for another minute.
5. Add the tomatoes and paprika to the skillet, cooking for a further 3 minutes.
6. Transfer the skillet contents to the stock pot of lentils, then add the salt, bay leaves, potato and tomato paste.
7. Cover and simmer for 30 minutes, or until the lentils have softened. Remove bay leaves before serving.