Abuelas Lentils Recipes
THE BEST LENTIL SOUP
Brown lentils are the star of this dish. To boost flavor, we used a classic mirepoix-onion, celery and carrot - as well as thyme, bay and oregano for an herby finish. We found the fresh lemon juice and parsley at the end brightened up the soup and added a nice pop of color.
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Heat the oil in a large heavy-bottom pot over medium-high heat. Add the carrot, onion, celery and 1 teaspoon salt and cook, stirring occasionally, until the vegetables are starting to caramelize and take on a dark brown color, 8 to 10 minutes (this step is important as it will add tons of flavor to your soup!).
- Stir in the tomato paste and garlic and cook, scraping up the brown bits, until the garlic is fragrant and slightly softened, 1 to 2 minutes. Add in the lentils, stock, 4 cups water, thyme, bay leaf, oregano, red pepper flakes, lemon zest, 2 teaspoons salt and a generous amount of black pepper and stir to combine. Bring to a boil then reduce the heat to low. Cover and cook until the lentils are softened with just a bit of bite, 25 to 30 minutes.
- Remove the bay leaf. Puree 2 1/2 cups of the soup in a blender until smooth then stir back into the pot. Stir in the lemon juice and parsley. Ladle into bowls and garnish with more parsley.
ABUELA'S LENTILS
This lentil recipe is one of the many Cuban dishes that my Abuela made frequently as we were growing up. She always made it more into a puree that was always served over white rice. I have a few of my own alterations in this recipe (like leaving the lentils & all of the other ingredients un-pureed) but for the most part, it tastes just like hers. The house smells AMAZING as it's cooking and it brings back wonderful childhood memories! Mi Abuela is now 95 yrs old and hasn't cooked for many years, but I'm carrying on the Cuban flavors and traditions.
Provided by Kim Spurlin @KaSpur42
Categories Other Soups
Number Of Ingredients 15
Steps:
- Peel & chop the onion, peel & chop the carrots, clean and chop the celery stalks. Slice the kielbasa and then quarter all of the slices.
- In a Dutch oven pot, melt the butter and add olive oil to butter and saute the chopped onion, carrot & celery along with the oregano over med-low heat.
- As the vegetables are sauteing, lightly brown the kielbasa quarters in a skillet over medium heat. Remove from heat once browned.
- Once the vegetables begin to soften, add the minced garlic to the Dutch oven, stirring around until the garlic becomes fragrant.
- Add the unsalted chicken stock, browned kielbasa, cumin, garlic powder, sazon, bay leaf and salt & pepper to the vegetable mixture.
- Clean and rinse the lentils per package directions and then add the lentils to everything else in the Dutch oven. If more liquid is needed, add 1 cup of hot water.
- Bring pot to a boil and then reduce heat, cover and simmer for 30 mins. Remove bay leaf before serving. Serve over rice if desired (that's how we've always eaten them). Enjoy!
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