Every family in spain has its own version of lentil soup (sopa de lentejas). Keeping that in mind, this recipe is one of the most classic ways to prepare it. Use this as a base and, once mastered, feel free to make any changes you'd like to better suit you and your family's tastes. Sopa de lentejas usually is enjoyed as a first course for lunch as many spaniards consider beans too heavy for dinner. This makes sense since most spaniards eat dinner latebetween 9 and 11 p. M. This easy-to-make soup is not only tasty but full of nutrients, too. The dry lentils are cooked with diced carrots, celery stalks, potatoes and garlic, and combined with pork loin and spanish chorizo, a spicy cured sausage, to make a delicious and filling soup. It is typical to eat this soup throughout the winter and even into the season of lent, by simply omitting the pork meat. The lentils must be soaked for one hour before proceeding with the recipe, so plan accordingly.
