Potage Of Lentils And Garbanzos Recipes

POTAJE DE GARBANZOS (CUBAN GARBANZO BEAN STEW)

Steps:

• Heat the oil in a medium heavy pot or Dutch oven over medium-high heat. Add the onion, green pepper, Sazón seasoning, 1 1/2 teaspoons salt and a few cracks of freshly ground black pepper. Cook, stirring and scraping the bottom of the pot occasionally, until the onions are soft, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the tomato paste and cook, stirring occasionally, until slightly darker in color and thickened, about 1 minute. Add the vino seco to deglaze the pan, scraping any browned bits with a wooden spoon.
• Add the garbanzo beans, potatoes, chorizo and 5 cups of water. Turn the heat up to high and bring to a boil. Reduce the heat to low, then cover the pot and simmer until the potatoes are tender and the chickpeas are very soft, about 20 minutes. Once the potatoes have softened, use the back of a wooden spoon to crush some of them against the side of the pot to thicken the stew. Serve the stew over hot rice, if desired.

POTAGE OF LENTILS AND GARBANZOS

Steps:

• In a big pot, saute the onion, chorizo, and green pepper in olive oil until the onions are limp.
• Add in garlic and saute 2 minutes, stirring constantly.
• Add in flour and stir vigorously to mix the flour with the oil and vegetables in the pan.
• Add in the chicken broth, wine, tomatoes, lentils, garbanzos, salt, pepper, cumin, bay leaf, and cinnamon.
• Bring to a boil; decrease heat to low, and simmer for about 2 hours.
• About 15 minutes before serving, remove the bay leaf; stir in the lime juice and the cilantro.
• Add a little cornstarch mixed with water to thicken the soup slightly.
• Serve in bowls garnished with cilantro sprigs and lime wedges.

LENTIL VEGETABLE POTTAGE

Steps:

• Combine lentils, liquid and veggies (except bell pepper) in a large pot and bring to a boil on high heat.
• Simmer for about 1 hour on low heat, until lentils are tender.
• Add all other ingredients (including bell pepper, but not gomashio) to pot, stir and simmer 15-25 minutes, stirring every once in a while.
• If you want to, you can blend 1-2 cups of the soup and add it back in with the rest of the soup.
• Correct spices to taste.
• Serve hot with gomashio sprinked on top, if desired.
• May be kept in fridge 5-7 days or frozen.