Sopa de Lentejas

Lentil Soup with Chorizo and Spanish Blood Pudding

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Preparation info

  • Difficulty

    Complex

  • Media Ración

    6

Appears in

MoVida

By Frank Camorra and Richard Cornish

Published 2007

  • About

On a wet winter’s day, walking down the lane out the front of MoVida, with the graffiti and the wet cobbles, I feel like I could be in any big city in the world. But when I walk in the door and am embraced by the warmth of our dining room and kitchen and can smell the sopa de lentejas, I am back in Spain.

It’s the smell of the family kitchen, the anticipation of the spicy morsel of sausage lazing on top of a thick, rich, earthy soup. This, to me, is the very essence of Spanish food. It relies on staple ingredients and the simplicity of the single pot. I love the way the chorizo is used like a bouquet garni and that the very essence of the vegetables is released into the soup and then the skins discarded. I know some balk at morcilla and I won’t be offended if you make it without it, but perhaps, one day, just give it a try. With a loaf of crusty bread, this makes a hearty midwinter Sunday lunch.

Ingredients

  • 400 g (14 oz) brown lentils
  • one 150 g ( oz) whole raw chorizo
  • 300 g (10½ oz) jap or kent pumpkin, roughly chopped
  • 1 brown onion
  • 1 garlic bulb, unpeeled
  • 10 roma (plum) tomatoes, peeled, seeded and halved
  • 1 tablespoon Spanish sweet paprika
  • 1 red capsicum (pepper), seeded, membrane removed and cut into 6 large pieces
  • 1 green capsicum (pepper), seeded, membrane removed and cut into 6 large pieces
  • two 150 g ( oz) morcilla or black pudding
  • Spanish sherry vinegar, to serve
  • sea salt flakes, to sprinkle

Method

Pick over the lentils and remove any discoloured lentils or stones. Wash under cold running water. Put the lentils in a large saucepan and add 2.5 litres (88 fl oz/10 cups) water and all the other ingredients, except the morcilla, vinegar and sea salt. Bring to the boil then reduce the heat and simmer for 55 minutes, skimming off any impurities every 20 minutes. Add the morcilla and cook for a further 5 minutes. Season to taste.

To serve, remove the sausages and discard the capsicum, onion and garlic. Slice the sausages into 1 cm (½ inch) thick discs. Ladle the soup into a bowl and drizzle with a few drops of sherry vinegar. Place the sausage in the soup and sprinkle with sea salt.