Recipe Sopa De Lentejas A La Dominicana Caldo Vegano

MEXICAN LENTIL SOUP | SOPA DE LENTEJAS

Steps:

• Pick through the lentils to remove and dirt and debri, then thoroughly rinse and set aside. Prep all of your ingredients.
• Heat a large heavy pot, then add the oil and once warm add the onion and sprinkle in half to one teaspoon of sea salt. Saute it until soft then add celery and carrot and saute for 5 minutes. Then add the garlic and jalapeno and cook for 2 to 3 minute. Next add the cumin and cook for another minute. Mix in the parsley then the lentils.
• Next pour in the vegetable broth and add the bay leaf. Stir well, cover the pot and simmer under medium-low heat for 20 minutes or just until the lentils begin to soften.
• Once lentils have softened, add the chopped tomatoes and mix well, cover the pot again and simmer another 10 to 15 minutes. You want the tomato to soften. Taste the soup and add more salt if necessary. Allow to cool slightly before serving.
• Serve as a main dish or as a side dish. Some Mexicans like to drizzle lime juice over their soup. Others like to serve with a bolillo or Mexican roll. Enjoy

SOPA DE LENTEJAS (SPANISH LENTIL SOUP WITH VEGETABLES)

Steps:

• Heat the olive oil in a large, heavy-bottomed pot such as a Dutch oven. Saute onion, carrot, celery and parsnip for 8-10 minutes over medium heat until the veggies soften.
• Add the salt and garlic and continue to cook for another minute until fragrant. Stir in the smoked paprika, fresh thyme and fresh rosemary and cook for a further minute.
• Next, stir in the chopped tomatoes, potatoes, lentils, bay leaves and stock. Bring to a boil, then lower the heat, cover the pot with a lid, and simmer for 25-30 minutes, stirring occasionally, until the lentils are cooked to your liking.
• Add the baby spinach and put the lid back for a minute to allow it to wilt. Season with freshly ground black pepper and extra salt if needed and serve with your favourite crusty bread.

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.