Sopa de Lentejas

Photo by Lisa M.
Adapted from hispanickitchen.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from hispanickitchen.com

Ingredients

  • 1

    tablespoon olive oil

  • 1/2

    onion, chopped

  • 2

    carrots, chopped

  • 1/2

    cup red bell pepper, chopped

  • 4

    cloves garlic, minced

  • 2

    tomatoes, chopped

  • 1/2

    teaspoon each cumin and chili powder

  • 1 1/2

    cups lentils

  • 2

    tablespoons tomato paste

  • 7

    cups vegetable stock, or one large can or box, plus water to reach 7 cups

  • 1

    large potato, peeled and diced

  • 3

    cups fresh spinach, chopped

  • salt and pepper to taste

  • cooked white rice

Directions

1. Heat the oil in a pot over medium heat. Add onion and carrot and saute for about 2 minutes, or until onion is translucent. Meanwhile, rinse the lentils and set aside. 2. Add bell pepper and garlic, and continue to saute for 2 minutes, stirring frequently so the garlic doesn't brown. 3. Add tomatoes and spices, and stir to combine. Salt the vegetables lightly at this point. Cook until the vegetables are just soft. 4. Pour in the lentils, and stir in the tomato paste. Add the broth and bring to a boil. Simmer the soup for another 20 minutes. 5. Add the potatoes to the soup and cook for an additional 10 minutes. 6. Finally, stir the spinach into the soup. Continue cooking for about 2 minutes, or until the spinach is wilted. Add additional salt and pepper to taste. Allow the soup to cool slightly and serve with a scoop of cooked white rice. Just a tip...when reheating leftover soup, add 1/4 cup stock or water before reheating.

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