Sopa De Lentejas 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!

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.

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.

SOPA DE LENTEJAS: SPANISH LENTIL SOUP

Steps:

• Gather the ingredients.
• Begin by sorting through lentils to remove any debris or rocks.
• Rinse dry lentils under cold water.
• Place lentils into a medium saucepan and cover with water. Soak lentils for 1 hour.
• Pour olive oil into a large pot over medium heat. When oil is hot, add vegetables and cumin and sauté for 3 to 5 minutes.
• Add pork and chorizo and sauté for 3 more minutes, making sure meat doesn't stick.
• Add just enough water to pot to completely cover vegetables and meat. Bring water to a boil.
• Drain lentils and add to pot.
• Bring back to a boil, reduce heat, and simmer until lentils are cooked, about 1 hour. Check pot every 15 to 20 minutes. Add additional water if/when needed.
• When lentils are fully cooked, season soup with salt and pepper to taste.
• Serve in bowls with rustic bread on the side.

SOPA DE LENTEJAS DE LA TIA JULITA

Steps:

• Heat the oil in a heavy soup pot. Add the chorizo, onion, and pumpkin; cook over high heat, stirring, for a few minutes. Add the leeks, garlic, and tomato, and cook for 3 minutes more.
• Tie the celery, parsley & bay leaves together w/kitchen string and add along with the lentils to the soup pot. Add enough water to cover the lentils by 2 inches, and bring to a boil. Reduce the heat, and simmer covered for about 20 minutes.
• Season with salt and black pepper, add the potato cubes, and simmer until the vegetables are soft, 15 minutes. If necessary, add more water.
• Before serving, discard the herb bundle, and taste for seasoning. Serve the soup piping hot, garnished with the parsley.