Robin: I learned to make this in Mexico, but very similar lentil dishes can be found all over Latin America, since it was the Spanish and Portuguese who brought this valuable, nutritious legume to our part of the world. In Mexico, lentil soup would probably be served in small portions as the first course to the main meal of the day; feel free, however, to ladle out larger portions as a main dish, if you prefer.
Dried lentils have an advantage over many other legumes in that they don’t usually need to be soaked for a long time before cooking. Cooking time will vary depending on the variety of lentil and the freshness of the product (relatively recently-harvested lentils will be more fresh and tender), but they will generally need only about half an hour of gentle boiling to be ready to eat.
Lentils themselves are rather bland, so it is the chorizo or bacon, together with the aromatic vegetables, which make this soup flavorful. The chopped cilantro added right before serving gives it as fresh, bright note. To make a vegetarian version (for Lent or a strictly plant-based diet), omit the meat, sautee the veggie in vegetable oil, and ramp up the flavor with a bit of dried herbs/spices (try a mixture of oregano and rosemary, or some curry powder).
- Love legumes? Don’t miss our Costa Rican Doctored Up Fresh Beans (Cubaces arreglados)!
Lentil Soup
Ingredients
- 1 ¼ cups (about 9 ounces) dried lentils
- ¼ pound bacon or Mexican chorizo, chopped
- ½ small onion, diced
- 1 clove fresh garlic, minced
- ½ pound red tomatoes, diced (or use canned)
- 2 medium-sized carrots, sliced or cubed
- 3 quarts chicken or vegetable broth
- 1/4 teaspoon ground cumin
- ½ teaspoon salt
- Small bunch cilantro leaves and stems, chopped
Instructions
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Look over the lentils very carefully, removing any tiny stones or other extraneous matter that may have been left in them. Place them in a strainer and rinse under running water, then drain well. Set aside.
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Place the chorizo or bacon into a soup pot. Fry it in its own fat over medium heat, until cooked. Drain off any excess fat, leaving just enough to sautee the vegetables.
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Add the onion to the pot and sautee, stirring frequently, until it becomes translucent. Add the garlic and tomato and sautee a little more, until the liquid has evaporated.
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Add the lentils, carrots, broth, cumin, and salt. Once the mixture comes to a boil, lower the heat so that the soup will boil gently. Cook for about half an hour, stirring occasionally so that the lentils do not stick to the bottom of the pot. Be prepared to add more hot water or broth if the soup gets too thick.
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Cooking time will vary depending on the age and variety of your lentils, but once the carrots and lentils are soft and the broth has darkened somewhat, your soup is ready. Ideally, some of the lentils will just have begun to fall apart, but don’t let it boil so long that you end up with a puree of lentils.
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Serve your delicious, nutritious lentil soup in cups or bowls, and garnish with chopped cilantro.
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Refrigerate leftover lentil soup; it is even more delicious the next day. When reheating, add more liquid to bring it to the desired consistency.
Recipe Notes
Don’t ever hesitate to include additional veggies—fresh or leftover—to this soup; they will just make it better. Chopped celery is delicious here, and if you have celery leaves, all the better. Chopped spinach or kale go well, as do diced parsnips or any winter squash. Adding cubed potatoes will make the soup even more filling.
More comforting soups:
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