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Chilean Lentil Soup

Chilean Lentil Soup

  • Author: Pilar Hernandez
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour and 20 minutes
  • Yield: 4 1x
  • Category: Soups
  • Cuisine: Chilean


A traditional Chilean soup.


  • 1 tablespoon Chilean color or vegetable oil
  • 1 medium yellow onion, finely chopped
  • 1 clove of garlic, finely chopped
  • 1/2 teaspoon ground cumin
  • 2 celery sticks finely chopped
  • 1 carrot, chopped into small cubes
  • 1/2 bell pepper, any color, chopped into small cubes
  • 2 sausages cut into 1 cm slices.
  • 1/2 cup raw rice, ideally short grain
  • 1 large or 2 medium potato, peeled, cubed 
  • 1 cup raw green or brown lentils
  • 1/2 bundle of chard about 8 leaves cut stems and leaves or a bundle of spinach without stems, optional
  • salt and pepper


  1. Soak the lentils in plenty of cold water the night before, discard stones or damaged lentils. Strain.
  2. Heat the oil, in a medium pot, over medium-high heat. Add the onion and cook for 5 minutes. 
  3. Add the carrot, celery, bell pepper, and garlic, brown for 1 minute. Season with salt and pepper.
  4. Add the sausages and rice and stir for 1 minute.
  5. Add the lentils and potatoes, stir well. Add 2-3 cups of cold water, season with salt and pepper.
  6. Cook over low heat, simmering for 20 minutes. Test that the lentils and rice are cooked.
  7. Add the chopped chard or spinach and cook for 5 more minutes.
  8. Add more water as many times as necessary. You want it to always be covered by a thin layer of water on top, like 1 cm.
  9. Taste and adjust the seasoning.
  10. Serve hot.

Keywords: Chilean lentil soup, lentil soup