Lentejas Chilenas Recipes

SOPA DE LENTEJAS (ANDALUCIAN LENTIL SOUP)

Steps:

• Heat olive oil in a large pot over medium heat. Cook the bacon just until it starts to brown a bit, 5 to 8 minutes. Add the olive oil, onion, and bell pepper; cook and stir until vegetables begin to soften, about 5 minutes.
• Stir in the garlic, tomatoes, sausage, and bay leaf; cook about 4 minutes. Add lentils and water (water should be about an inch deeper than the level of the lentils). Bring to a boil over high heat. Reduce heat to low; simmer, uncovered, until lentils are just cooked, 15 to 20 minutes.
• Put the potatoes into the soup and continue simmering until potatoes are cooked through, 12 to 15 minutes.

CHILEAN-STYLE LENTILS

Steps:

• Place lentils in medium saucepan. Add water and bouillon cube; stir. Bring to boil on medium-high heat. Reduce heat to medium-low; simmer 30 min. or just until lentils are tender.
• Meanwhile, heat dressing in medium skillet on medium-high heat. Add peppers and onions; cook and stir 6 min. or until vegetables are tender. Spoon into medium serving bowl; set aside.
• Add lentils to vegetable mixture along with the ham and cilantro; mix lightly. Top with the eggs; sprinkle with cheese.

SOPA DE LENTEJAS DE LA TIA JULITA

Steps:

• Heat the oil in a heavy soup pot. Add the chorizo, onion, and pumpkin; cook over high heat, stirring, for a few minutes. Add the leeks, garlic, and tomato, and cook for 3 minutes more.
• Tie the celery, parsley & bay leaves together w/kitchen string and add along with the lentils to the soup pot. Add enough water to cover the lentils by 2 inches, and bring to a boil. Reduce the heat, and simmer covered for about 20 minutes.
• Season with salt and black pepper, add the potato cubes, and simmer until the vegetables are soft, 15 minutes. If necessary, add more water.
• Before serving, discard the herb bundle, and taste for seasoning. Serve the soup piping hot, garnished with the parsley.