Sopa de lentejas – lentil soup with bacon and vegetables
A thick, warming soup of lentils simmered with bacon, onion, tomato, carrot and potato. In Mexico many cooks add fried plantain or chorizo; in Argentina and Uruguay, a pinch of paprika.
- 1 hTime
- 25 minHands-on
- 4Portions
- 25 gprotein per portion
- 470kcal per portion
Ingredients for 4 portions
- 300 gGreen lentils
- 1Yellow onion, chopped
- 2 clovesGarlic, chopped
- 2Tomatoes, chopped
- 2Carrots, diced
- 300 gPotato, diced
- 100 gBacon, diced
- 1 tbspRapeseed oil
- 1.5 lChicken stock
- to tasteSalt
- to tasteBlack pepper
Method
- Rinse the lentils and drain. Chop the onion, garlic and tomatoes, and peel and dice the carrots and potatoes.
- Heat the oil in a large saucepan over a medium heat and fry the bacon for 4 minutes, until it has released its fat and started to brown.
- Add the onion and garlic and cook for about 4 minutes, until soft. Add the tomatoes and cook for 3 more minutes, until they break down.
- Add the lentils, carrots and potatoes, pour in the stock and bring to the boil.
- Lower the heat, half-cover and simmer for 35 minutes, stirring now and then, until the lentils are tender and the potatoes start to fall apart. Season with salt and pepper.
