Lentejas Mexican Lentil Soup Recipes

LENTIL SOUP

Steps:

• Heat olive oil in a saucepan and sauté the onions and garlic for 5 minutes over a medium heat.
• Add the celery and carrots and cook for 10 minutes at a lower temperature.
• Stir in the drained lentils, 6 cups of chicken broth, and the parsley. Bring to a boil and then reduce the heat to simmer. Cook for 25-30 minutes. Season the soup with salt and pepper. Remember, cooking time will depend on the lentil variitu you use for this recipe.
• Serve your Lentil Soup in small bowls, add a few drops of lime juice, and enjoy!

LENTEJAS (MEXICAN LENTIL SOUP)

Steps:

• Heat the oil over medium heat in a stock pot. Add onions and sauté for 3 minutes or until slightly translucent.
• Add chorizo, set the heat to medium-low and cook, stirring, for 5 minutes.
• Add the tomato sauce and the spices mixture, cook stirring for 2 minutes.
• Add the lentils, carrots and potatoes.
• Pour in the chicken stock (or water) and bring to a boil.
• Cover and cook for about 25-30 minutes over medium-low heat, adding more water if necessary.
• Adjust with salt and allow the soup to thick to your desired consistency (read notes).
• Serve warm with homemade tortillas or bolillo bread.

LENTEJAS RECIPE

Steps:

• In a large pot, add water, lentils, half of the garlic, and sliced white onions.
• Cover it with a lid and let it simmer for 20- 22 minutes until the lentils become soft.
• Now, take out the lentils and the garlic from the pot and keep the remaining liquid aside.
• Season the lentils with salt and pepper.
• Heat oil in a pan. Toss in the bacon lardons and cook them for about 5- 6 minutes until they become soft.
• Add the chopped white onions to it and cook it for about 5- 6 minutes more.
• Then, add in the garlic and allspice and cook it for a minute.
• Also, add pineapple, plantain, and tomatoes to it.
• Cook it for 15- 16 minutes. Add the cooked lentils and the leftover liquid to it. Then, put in cilantro stems, halved jalapeno, and bay leaf. Cook it until it becomes thick.
• When the soup is cooked, take out the cilantro stems, jalapeno, and bay leaf from it.
• Now, garnish with cilantro leaves and season it as per your taste. Your lentejas or lentil soup is ready to serve.

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.