Sopa Rústica Lentejas con Jamón (Imprimir)
Una reconfortante sopa española con lentejas y jamón serrano, ideal para noches frías y llena de sabores mediterráneos tradicionales.
# Ingredientes:
→ Legumes and Meats
01 -
300 g dried brown or green lentils, rinsed
02 -
150 g jamón serrano or smoked ham, diced
03 -
1 bay leaf
→ Vegetables
04 -
1 onion, finely chopped
05 -
2 garlic cloves, minced
06 -
2 carrots, diced
07 -
2 celery stalks, diced
08 -
1 medium potato, peeled and cubed
09 -
1 ripe tomato, grated or 150 g canned crushed tomato
→ Liquids and Oils
10 -
2 tbsp olive oil
11 -
1.2 liters vegetable or chicken stock
12 -
Salt and pepper, to taste
→ Spices and Herbs
13 -
1 tsp sweet paprika (preferably Spanish pimentón)
14 -
½ tsp ground cumin
15 -
Fresh parsley, chopped (for garnish)
# Instrucciones:
01 -
Heat the olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery. Sauté until soft and fragrant, about 8 minutes.
02 -
Stir in the jamón and cook for another 3–4 minutes.
03 -
Add the grated tomato or canned tomatoes and cook until slightly reduced, about 5 minutes.
04 -
Stir in the paprika and cumin. Add the lentils, potato, bay leaf, and stock. Mix well.
05 -
Bring to a boil, then reduce heat to low and simmer gently, partially covered, for 40–45 minutes, or until lentils are tender.
06 -
Remove bay leaf, taste, and adjust seasoning with salt and pepper. Garnish with chopped parsley and serve hot.
# Notas:
01 -
For a thicker consistency, blend a cup of the soup and return it to the pot.
02 -
Can be made vegetarian by omitting jamón and using smoked paprika for depth.
03 -
Leftovers keep well and taste even better the next day.