This traditional Cuban Lentil soup is thick and hearty. It can be served alone or with rice.
Provided by: SmallRecipe.com
Total time: 1 hours 15 minutes
Prep time: 25 minutes
Cook time: 50 minutes
|1 cup Lentils (Rinsed well)|
|1 tbsp Vinegar|
|1 medium Onion (Minced)|
|6 cups of Water|
|1 cube Beef or Chicken Bouillon|
|1 stalk Celery (Minced)|
|2 Tomatoes (Seeded and Chopped)|
|1 Potato (Peeled and Diced)|
|3 Basil Leaves|
|0.5 tsp Oregano|
|0.25 cup White Wine|
|1 tsp Cumin|
|1 tsp Salt|
|0.5 tsp Pepper|
|0.25 Green Bell Pepper (Minced)|
|2 cloves Garlic (Minced)|
|1 small Spanish Chorizo (Sliced)|
|1 small Smoked Ham Shank (or Bacon)|
|0.5 packet Sazon Goya w/ Culantro and Annatto (If Needed)|
- In a Med/Large Pot combine water and Lentils. Boil for 1 minute the reduce heat to low; simmer 15 minutes. Add all remaining ingredients except Sazon and wine. Bring to a boil for 1 minute. Reduce heat to a simmer for 45 minutes. Remove Bay leaf, Basil leaves, and Ham shank. Remove the meat from the shank and shred. Place ham shank meat back into pot. Add wine. Add Sazon if needed. Stir and cook for 5 more minutes. You can find the recipe for Sazon on my page. (HINT: If you can not find a ham shank you can use some bacon and some cooking ham chopped or diced. You can also add carrots if you like. You can also just add salt and pepper if you like. The longer you let the soup rest and removed from heat the thinker it will become.) Serve Over white rice or enjoy alone.
Calories 249 calories, Fat 4.90056916666667 g, Carbohydrate 34.2292791666667 g, Cholesterol 18.3106666666667 mg, Fiber 13.5323333802323 g, Protein 17.3841975 g, Saturated Fat 1.6524105 g, ServingSize 1 1 Serving (413g), Sodium 290.57425 mg, Sugar 20.6969457864344 g, TransFat 0.401077166666667 g
This lentil recipe is one of the many Cuban dishes that my Abuela made frequently as we were growing up. She always made it more into a puree that was always served over white rice. I have a few of my own alterations in this recipe (like leaving the lentils & all of the other ingredients un-pureed) but for the most part, it tastes just like hers. The house smells AMAZING as it’s cooking and it brings back wonderful childhood memories! Mi Abuela is now 95 yrs old and hasn’t cooked for many years, but I’m carrying on the Cuban flavors and traditions.
Provided by: SmallRecipe.com
Categories: Other Soups
|1 package(s) kielbasa|
|16oz package(s) dried lentils|
|1 medium onion|
|4 small carrots|
|4 stalk(s) celery|
|3 tablespoon(s) cumin|
|4 teaspoon(s) minced garlic|
|1 teaspoon(s) garlic powder|
|6 cup(s) unsalted chicken stock|
|1 tablespoon(s) butter|
|1/2 tablespoon(s) dried oregano|
|2 – packets sazon|
|– salt & pepper to taste|
|1 tablespoon(s) olive oil|
|1 – bay leaf|
- Peel & chop the onion, peel & chop the carrots, clean and chop the celery stalks. Slice the kielbasa and then quarter all of the slices.
- In a Dutch oven pot, melt the butter and add olive oil to butter and saute the chopped onion, carrot & celery along with the oregano over med-low heat.
- As the vegetables are sauteing, lightly brown the kielbasa quarters in a skillet over medium heat. Remove from heat once browned.
- Once the vegetables begin to soften, add the minced garlic to the Dutch oven, stirring around until the garlic becomes fragrant.
- Add the unsalted chicken stock, browned kielbasa, cumin, garlic powder, sazon, bay leaf and salt & pepper to the vegetable mixture.
- Clean and rinse the lentils per package directions and then add the lentils to everything else in the Dutch oven. If more liquid is needed, add 1 cup of hot water.
- Bring pot to a boil and then reduce heat, cover and simmer for 30 mins. Remove bay leaf before serving. Serve over rice if desired (that’s how we’ve always eaten them). Enjoy!