Spanish Lentil Soup is an easy soup recipe that delivers big flavor with minimal effort. Made with earthy lentils, vegetables, and traditional Spanish spices, this classic soup is perfect for chilly days and a staple in Spanish households. Simply delicious!
While you might think of this soup as a side dish, we typically enjoy it as a meal. We simply enjoy it with some slices of bread, preferably with a crunchy crust, and we’re all set.
But do whatever works for you — one thing is sure, you will ask for more. 🙂
So, what makes it distinctly Spanish?
It’s the use of pimentón, also known as smoky Spanish paprika. The sweet pimentón variety is generally used in making lentil soup, hence you get a smoky, sweet base flavor.
Can you use other paprika? You can, but it will affect the taste of the soup. It will still be good, but not like this traditional Spanish soup.
The other one is the sherry wine. It’s a Spanish sweet, dry wine that lends the soup a hint of dried fruit and nuttiness.
As for the Jamón Serrano, yes, it’s also clearly Spanish. But you can replace it with prosciutto crudo if that’s what you have on hand. The flavors of both cured meats are quite similar.
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Why this soup is a keeper!
- Big flavor from simple ingredients. Smoky Spanish paprika (pimentón) adds depth and warmth, turning everyday lentils and vegetables into something truly comforting.
- One-pot convenience. Minimal prep, minimal cleanup; just simmer and let the flavors develop
Ingredients
(See the recipe card below for measurements.)
- Olive oil – extra virgin olive oil, if possible; for sauteing.
- Garlic – peeled and minced or sliced thinly..
- Onion – chopped finely, so it will disappear once the soup is ready.
- Carrot – peeled and chopped into small squares.
- Crushed tomatoes – just use your favorite canned crushed tomatoes.
- Lentils – green lentils; I typically use dried ones, but you can also use pre-cooked green lentils if that’s what you have or you are short on time.
- Sherry – sherry wine, like Amontillado, to give that hint of nuttiness.
- Jamón Serrano – about five to six slices; chop half of them into half-inch width, while keeping the remaining half for garnish.
- Seasonings – bouillon, white vinegar, Spanish paprika (sweet pimentón), bay leaf, and salt.
How to make Spanish lentil soup
Start by heating the olive oil in a medium (to large) saucepan over medium-high heat.
Once it’s ready, saute the garlic and onion.
Once they’re soft, add the Spanish paprika and bouillon cubes.
Cook for a couple of minutes, mixing the entire time to prevent burning. Lower the heat if you think it’s too high.
Add the carrots and the bits of Jamón Serrano; then mix.
Pour 3 and 1/2 cups of water, then add the bay leaf, crushed tomatoes, sherry, and rinsed lentils.
Mix, cover with a lid, and bring to a boil.
Lower the heat and simmer for at least 30 minutes, or until the lentils or vegetables are cooked.
Add the vinegar and salt, then stir them together.
Taste and adjust the seasoning as desired, then remove the saucepan from the heat.
Transfer your Spanish lentil soup into bowls — and serve!
Helpful tips
- While I typically use dried green lentils, pre-cooked green lentils (from supermarkets) are also great for this recipe. Just remember to cook it for a shorter time — as soon as the carrots are tender.
- Feel free to add more water if you want more liquid in your lentil soup, but remember to taste and adjust the seasoning as well.
Recipe variation
- If you’re going to use a prepared (and seasoned) stock, make sure you don’t use the bouillon cubes, or it might end up too salty. Just remember to taste and adjust the seasoning towards the end of cooking.
- Prosciutto crudo is an excellent substitute for Jamón Serrano. (I know, it’s Italian!). Their flavors are so similar, it’s hardly noticeable in this lentil soup.
Serving suggestions
Spanish lentil soup is a complete meal in itself, but pairing it with a few other Spanish dishes makes it even better. Well, you gotta have bread of course — and maybe some of these pairings:
Serve your Spanish lentil soup with a side of fried Padrón peppers for the ultimate tapas-style meal.
The smoky paprika-based soup pairs beautifully with the blistered, mild peppers — an easy, authentic way to enjoy classic Spanish cuisine at home.
For a complete, flavor-packed meal, serve it with Spanish stuffed eggplants.
Cheesy baked eggplants and intense paprika soup; two absolute Spanish home cooking favorites.
Finish your meal with a slice of this indulgent Spanish chocolate cake.
The rich, intense chocolate flavor is a delightful contrast to the warm, smoky soup — an authentic Spanish meal from start to finish.
So, whether you enjoy it as a quick weeknight dinner or make a big batch for meal prep, this soup delivers flavor, warmth, and nourishment in every spoonful.
If you’ve never tried making authentic Spanish lentil soup, this is your sign — grab a pot, sauté, and stir in the pimentón, letting the aromas fill your kitchen. Give it a try and taste why it’s a beloved staple in Spanish households!
More Spanish recipes
This lentil soup is an excellent example of Spanish cuisine because it’s rooted in tradition and showcases the cuisine’s reliance on quality ingredients, just like these two dishes:
Also known as Spanish garlic chicken, it showcases the use of simple ingredients to create incredible flavor.
With plenty of garlic, high-quality olive oil, a splash of sherry, and a few herbs, this classic dish proves that Spanish cooking is all about using the finest ingredients.
Originating in southern Spain, particularly Andalusia, Spanish spinach and chickpeas is a humble dish that’s a staple for Lent.
Nowadays, every region has its own version of this dish, showcasing its deep-rootedness in Spanish cuisine. With tender chickpeas, sauteed spinach, garlic, and warm spices, it’s another staple in Spanish households.
GET MORE IDEAS FROM THIS LIST OF SOUPS FROM AROUND THE WORLD!
📖 Recipe
Spanish Lentil Soup Recipe
Equipment
- Strainer
- Medium to large saucepan (with lid)
Ingredients
- 1 cup dried green lentils (about 2 & 1/2 cups pre-cooked), rinsed and drained
- 1/2 cup crushed tomatoes
- 3 tablespoons olive oil
- 2 cloves garlic, minced or chopped thinly
- 1 medium onion, finely chopped
- 1 medium carrot, peeled and chopped into small bits
- 3/4 to 1 teaspoon sweet pimentón (Spanish paprika)
- 1/2 cup sherry (like Amontillado)
- 2 pieces bouillon cubes, chicken
- 1 tablespoon white vinegar
- 1 piece dried bay leaf
- 5 to 6 slices Jamón Serrano, half chopped about half-inch width, while half for serving
- salt, to season
Instructions
- Place a medium (to large) saucepan over medium-high heat, then add olive oil.
- Once it's ready, saute the garlic and onion until they soften.
- Add the Spanish paprika and bouillon cubes, and cook for 2 minutes. Try to mix continuously to avoid burning, and lower the heat if you think it's necessary.
- Add the carrots and the bits of Jamón Serrano; then mix.
- Pour 3.5 cups of water, then add the bay leaf, crushed tomatoes, sherry, and rinsed lentils.
- Mix, cover with a lid, and bring to a boil.
- Lower the heat and simmer for at least 30 minutes, or until the lentils or vegetables are cooked.
- Add the vinegar and salt, then stir.
- Taste and adjust the seasoning as desired, then remove the saucepan from the heat.
- Transfer your Spanish lentil soup into bowls — serve and enjoy!
Notes
- Cook’s Tip: If using pre-cooked green lentils, simmer the soup for a shorter time, only until the carrots are tender, then taste and adjust seasoning.
- Refer to the post for more tips and suggestions.
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