POTAJE DE LENTEJAS (CUBAN LENTIL SOUP) - BIGOVEN.COM
"This traditional Cuban Lentil soup is thick and hearty. It can be served alone or with rice."
Total Time 1 hours 15 minutes
Prep Time 25 minutes
Yield 6
Number Of Ingredients 20
Steps:
- "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. "
Nutrition Facts : Calories 249 calories, FatContent 4.90056916666667 g, CarbohydrateContent 34.2292791666667 g, CholesterolContent 18.3106666666667 mg, FiberContent 13.5323333802323 g, ProteinContent 17.3841975 g, SaturatedFatContent 1.6524105 g, ServingSize 1 1 Serving (413g), SodiumContent 290.57425 mg, SugarContent 20.6969457864344 g, TransFatContent 0.401077166666667 g
VEGAN LENTIL SOUP | SOPA DE LENTEJAS | MEXICAN MADE MEATLESS™
You must try this sopa de lentejas or Mexican lentil soup. It’s a delicious vegan recipe that’s super budget friendly. Plus crazy healthy too!
Provided by Nancy Lopez-McHugh & MexicanMadeMeatless.com
Categories Appetizer Main Course Soup
Prep Time 15 minutes
Cook Time 40 minutes
Yield 4
Number Of Ingredients 13
Steps:
- Pick through the lentils to remove and dirt and debri, then thoroughly rinse and set aside. Prep all of your ingredients.
- Heat a large heavy pot, then add the oil and once warm add the onion and sprinkle in half to one teaspoon of sea salt. Saute it until soft then add celery and carrot and saute for 5 minutes. Then add the garlic and jalapeno and cook for 2 to 3 minute. Next add the cumin and cook for another minute. Mix in the parsley then the lentils.
- Next pour in the vegetable broth and add the bay leaf. Stir well, cover the pot and simmer under medium-low heat for 20 minutes or just until the lentils begin to soften.
- Once lentils have softened, add the chopped tomatoes and mix well, cover the pot again and simmer another 10 to 15 minutes. You want the tomato to soften. Taste the soup and add more salt if necessary. Allow to cool slightly before serving.
- Serve as a main dish or as a side dish. Some Mexicans like to drizzle lime juice over their soup. Others like to serve with a bolillo or Mexican roll. Enjoy
Nutrition Facts : Calories 435 kcal, CarbohydrateContent 68 g, ProteinContent 27 g, FatContent 7 g, SaturatedFatContent 1 g, SodiumContent 621 mg, FiberContent 32 g, SugarContent 6 g, ServingSize 1 serving
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