Sopa de Lentejas
A dish that starts with carrot and finishes with green bell pepper. On the table in about 35 minutes.
Ingredients
US
Metric
- 1 carrot, chopped
- 1 green bell pepper, chopped
- 4 garlic cloves, minced
- 1 large onion, chopped
- 240 ml dry brown lentils (soaked overnight and drained)
- 2 plum tomatoes, chopped
- 470 ml water (or as needed)
- 1 bay leaf
- 15 ml extra-virgin olive oil
- 2 ml paprika
- 1/4 spicy chorizo (optional)
Steps
- Heat olive oil in a large pot over medium heat.
- Add the onion, carrot, and bell pepper; cook and stir until vegetables begin to soften, about 5 minutes.
- Stir in the garlic, tomatoes, chorizo 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.
Nutrition (estimated, per serving)
| Calories | 362 |
|---|---|
| Protein | 12.7 g |
| Fat | 6.7 g |
| Carbs | 68.7 g |
| Fiber | 5.9 g |
| Sodium | 1204 mg |
Source
based.cooking (community recipes, public domain) — unlicense