SOPA DE LENTEJAS (COLOMBIAN-STYLE LENTIL SOUP)
Sopa de Lentejas or Colombian Style Lentil Soup is a standard in a lot of Colombian kitchens, the Colombian chorizo sausage gives the soup extra flavor. This is a very substantial soup that would make a meal-in-a-bowl served with white rice.
Provided by Erica Dinho
Categories Main Course
Time 1h30m
Number Of Ingredients 17
Steps:
- Cook the chorizo in the oil in a large pot over medium heat, stirring occasionally, about 5 minutes. Using a slotted spoon, transfer the chorizo to a plate lined with paper towel.
- Add the carrots, onion, garlic, tomato and scallions to the pot, season with salt and pepper. Cook stirring occasionally about 12 minutes. Stir in the cumin and cook 1 more minute.
- Add the lentils and water, bring to a boil. Then reduce the heat to medium low, cover and cook until the lentils become tender but not mushy about 45 minutes.
- Add chorizo and potatoes, cook for 15 to 20 minutes until the potatoes are fully cooked and fork tender, thin with water if necessary. Ladle into soup bowls and top with cream if using and serve immediately.
Nutrition Facts : Calories 495 kcal, Carbohydrate 55 g, Protein 25 g, Fat 20 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 58 mg, Sodium 718 mg, Fiber 24 g, Sugar 4 g, UnsaturatedFat 5 g, ServingSize 1 serving
VEGAN LENTIL MEXICAN SOUP
This vegan lentil soup is the best that can be; it is easy, fast and super nutritious.
Provided by Piloncillo&Vainilla
Categories Soup
Time 35m
Number Of Ingredients 12
Steps:
- In a large pot over low heat put the olive oil, carrot, celery, onion and a good pinch of salt. Leave for a few minutes or until the vegetables soften.
- Put the garlic and let three more minutes.
- Add the rest of the ingredients, cover and leave for 20 minutes or until the lentils are soft.
- Be careful not to overcook the lentils so they do not lose their shape.
Nutrition Facts : Carbohydrate 77.91 g, Protein 32.05 g, Fat 3.84 g, SaturatedFat 0.55 g, Sodium 40.04 mg, Fiber 38.24 g, Sugar 5.72 g, Calories 470.75 kcal, ServingSize 1 serving
MEXICAN LENTIL SOUP | SOPA DE LENTEJAS
You must try this sopa de lentejas or Mexican lentil soup. It's a delicious vegan recipe that's super budget friendly. Plus crazy healthy too!
Provided by Nancy Lopez-McHugh & MexicanMadeMeatless.com
Categories Appetizer Main Course Soup
Number Of Ingredients 13
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
Nutrition Facts : Calories 435 kcal, Carbohydrate 68 g, Protein 27 g, Fat 7 g, SaturatedFat 1 g, Sodium 621 mg, Fiber 32 g, Sugar 6 g, ServingSize 1 serving
VEGETARIAN LENTIL AND RICE SOUP (SOPA DE LENTEJAS Y ARROZ)
I really enjoy preparing soups like this one during the fall and winter months. It is an "everything-in-a-pot" kind of dish that is very easy and quick to prepare. Once started, I can leave the soup to simmer on its own, almost unattended, and come back to it a half an hour later to find
Provided by Erica Dinho
Categories Main Course
Number Of Ingredients 12
Steps:
- Heat the oil over medium heat in a pot, add the onions, scallions and crushed garlic, let cook for about 3 minutes.
- Add the diced tomatoes, red bell pepper, carrots, ground cumin, sazon goya, salt and pepper. Cook for another 5 minutes, stirring occasionally.
- Add the broth and bring to a boil. Add the lentils and simmer for about 20 minutes.
- Add the rice and simmer for about 15 minutes more or until the rice and lentils are soft. Serve with avocado, cooked egg and aji.
SOPA DE LENTEJAS (ANDALUCIAN LENTIL SOUP)
This is a great soup to have during cold winter months, although it's wonderful anytime of year! It's loaded with fresh veggies and has a hearty flavor anyone will enjoy! Add additional root veggies like carrots if you like.
Provided by Vanessa Moore
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes
Time 9h15m
Yield 6
Number Of Ingredients 11
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.
Nutrition Facts : Calories 288.2 calories, Carbohydrate 36.5 g, Cholesterol 17.3 mg, Fat 9.8 g, Fiber 10.4 g, Protein 15 g, SaturatedFat 2.9 g, Sodium 255.6 mg, Sugar 4.2 g
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