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Spanish Lentil Soup with Sausages and Apples

Adapted from Claudia Roden
Course Soup
Cuisine Spanish
Keyword apple, lentils, sausage
Author TheSpicedLife


  • 2 cups brown or green lentils that retain their shape when cooked, I used lentils de puy
  • 2 T Spanish extra virgin olive oil, not a super pricey one
  • 1 lb sweet Spanish chorizo, skin removed and sliced into half moons
  • 1 lb morcilla, Spanish blood sausage, casing removed and the sausage either sliced or slightly crumbled
  • 2 medium onions, chopped
  • 4-6 garlic cloves, minced
  • 2 medium tomatoes, peeled and chopped
  • 1 t sweet smoked Spanish paprika
  • 2 large or 3 smaller firm, crisp, sweet-tart apples (such as Fuji), peeled and sliced
  • salt and pepper to taste
  • 4 cups chicken stock, plus more as needed
  • 1 T good quality chicken stock base
  • 1/2 cup Amontillado sherry
  • 3 bay leaves
  • 2 T apple cider vinegar


  1. Place the lentils in a medium-large saucepan with 5 cups of water. Bring to a boil, skim any foam, and then reduce heat to simmer for 15 minutes.
  2. In the meantime, heat a large Dutch oven over medium-high heat. Add the oil, heat through, and then add the sausages. Cook to release the fat from the sausages, about 7 minutes, stirring. Using a slotted spoon, remove the sausages and set aside.
  3. Add the onions with a pinch of salt to the sausage-flavored oil. Reduce the heat to medium and cook, stirring, until the onion is golden, about 7 minutes. Add the garlic and cook, stirring, for 1 minute. Then add the tomatoes and smoked paprika. Simmer briskly for 5 minutes. Then add the apple slices and mix in for 1 minute.
  4. Add the sherry and then dump the lentils with their cooking liquid into the pot. Add salt and pepper to taste, along with the chicken stock. Add the bay leaves and bring to a boil. Cover the Dutch oven and reduce the heat to simmer. Check occasionally to make sure there is enough liquid in the pan, and cook for 20-30, until the lentil are completely tender (they should not fall apart). Add the sausages back into the pot and stir through. Taste for salt and pepper. This soup was good the first day, but it was fantastic the second day.