Its starting to get cold here, so we love making comfort food. I made a pot of Turkey Chili using my Turkey Chili Recipe and a pot of Lentil soup. I had tried many different lentil soup recipes and it is hard to come close to the lentils that my abuela use to make. She certainly would have not made a vegetarian version of lentils like I like to make, but I have tried to make the beans as close to hers without using a large ham bone.
Prep Time: 20 minutes Cook Time: 2 hours
* 1 lb dry lentils (you can soak 1 hour before cooking or rinse them off and let the cook longer)
* 1 onion
* 2 carrots
* 2 celery stalks
* 2 garlic cloves
* 2 Tbsp Spanish virgin olive oil
* 1 packet of Sazon Goya Con Azafran (found in the spice section of most stores, comes in a box)
* 1 Tbsp ground cumin
* salt and pepper to taste
Variations: you can also add potatoes to this while it is cooking. If you don’t want to make this vegetarian version you can always add cubes of ham or a ham bone (this will increase the saltiness)
Note: Preparation time does not include 1 hour for soaking the lentils before cooking (which is optional)
- Rinse lentils in a strainer. Place lentils into a medium sauce pan and cover with water. Soak for 1 hour if you can.
- Peel the carrots and cut into slices about 1/2-inch thick. Cut the celery stalks into slices. Peel and mince garlic cloves. Chop the onion. Peel the potatoes and cut into 1-inch cubes (if you are using them).
- Pour the oil into a large pot and heat on medium. When oil is hot, add the vegetables and sauté for 5 minutes.
- Add lentils, Goya Sazon, and Cumin to pot and add enough water to the pot to cover everything. Bring the water to a boil. Then reduce to a simmer or low for about 2 hours. Check the pot every 20 minutes or so. Add water if/when needed.
- Once it is done add salt and pepper to taste. And we sometimes serve it with white rice and banana chips or crunchy french bread.
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