Colombian Lentils And Rice Recipes

SOPA DE LENTEJAS (COLOMBIAN-STYLE LENTIL SOUP)

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.

VEGETARIAN LENTIL AND RICE SOUP (SOPA DE LENTEJAS Y ARROZ)

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.

RICE WITH COCONUT AND LENTILS (ARROZ CON COCO Y LENTEJAS)

Steps:

• Rinse and soak the lentils for 30 minutes.
• Heat the olive oil in a medium pot. Add the onions and cook until translucent, about 3 minutes. Add the garlic and cook for 2 minutes more.
• Add the lentils, bay leaf, salt and water. Cover and cook over medium heat for about 30-40 minutes or until the lentils are cooked and the water is absorbed.
• Discard the bay leaf, add the rice and stir until combined. Add the coconut milk and bring to a boil, then reduce the heat to low, cover the pot and let it simmer over low heat for 20 minutes. Garnish with fresh cilantro and serve.

LENTILS WITH RICE AND SPANISH CHORIZO SAUSAGE(LENTEJAS CON CHORIZO)

Steps:

• In a large pot put the lentil beans, chorizo sausage, green pepper, tomato, onion, garlic cloves, and 2 bay leaves.
• Cover with water 2 inches above the beans, sausage and vegetables.
• Mix in the Olive Oil and Smoked Paprika.
• Bring to a boil and simmer for 30 -40 minutes until the lentils are tender.
• Once the lentils are tender, add the white rice and simmer for an additional 20 minutes until the rice is tender.

COLOMBIAN LENTILS

Steps:

• Combine the lentils, water, tomato, onion, cumin, salt, and vegetable oil in a pot over medium heat; bring to a boil. Cook and stir at a boil until the lentils are soft, about 30 minutes. Add the potatoes and cook until the potatoes are tender, about 15 minutes more.

ARROZ CON LENTEJAS Y COCO - COLOMBIAN COCONUT RICE AND LENTILS

Steps:

• Sauté the onion in the oil until soft and golden (5-8 minutes).
• Add the lentils and 1 cup of water, and cook, covered, for about 30 minutes.
• Stir in the rice and the salt. Stir in the coconut milk.
• Cover and simmer for about 20 minutes more, until rice is tender and the liquid has been absorbed.

MEXICAN LENTILS AND RICE

Steps:

• In a large saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add the broth, lentils, chili powder and cumin. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until lentils are almost tender., Stir in the corn, salsa, tomato paste, oregano and vinegar. Bring to a boil. Reduce heat; cover and simmer 10 minutes longer or until lentils are tender. Serve with rice; sprinkle with cheese.