Vegetarian Lentil And Rice Soup Sopa De Lentejas Y Arroz Food

SOPA DE LENTEJAS (COLOMBIAN-STYLE LENTIL SOUP)

Steps:

• Cook the chorizo in the oil in a large pot over medium heat, stirring occasionally, about 5 minutes. Using a slotted spoon, transfer the chorizo to a plate lined with paper towel.
• Add the carrots, onion, garlic, tomato and scallions to the pot, season with salt and pepper. Cook stirring occasionally about 12 minutes. Stir in the cumin and cook 1 more minute.
• Add the lentils and water, bring to a boil. Then reduce the heat to medium low, cover and cook until the lentils become tender but not mushy about 45 minutes.
• Add chorizo and potatoes, cook for 15 to 20 minutes until the potatoes are fully cooked and fork tender, thin with water if necessary. Ladle into soup bowls and top with cream if using and serve immediately.

VEGETARIAN LENTIL AND RICE SOUP (SOPA DE LENTEJAS Y ARROZ)

Steps:

• Heat the oil over medium heat in a pot, add the onions, scallions and crushed garlic, let cook for about 3 minutes.
• Add the diced tomatoes, red bell pepper, carrots, ground cumin, sazon goya, salt and pepper. Cook for another 5 minutes, stirring occasionally.
• Add the broth and bring to a boil. Add the lentils and simmer for about 20 minutes.
• Add the rice and simmer for about 15 minutes more or until the rice and lentils are soft. Serve with avocado, cooked egg and aji.

MEXICAN LENTIL SOUP | SOPA DE LENTEJAS

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

LENTIL AND BROWN RICE SOUP

Steps:

• Combine broth, 3 cups water, lentils, rice, tomatoes with reserved juice, carrots, onion, celery, herbs and sausage and bring to boil (do not add parsley and vinegar).
• Simmer, covered, stirring occasionally, 45-55 minutes, or until lentils and rice are tender.
• Stir in parsley and vinegar and season to taste.
• Freezer Note: I often make up a double batch of this delicious soup, freezing half the batch, to provide me with a quick, nutritious dinner further on down the line when time is short and you don't want to resort to ordering in. Just defrost in microwave, reheat well and serve

COCONUT LENTILS AND RICE (ARROZ CON LENTEJAS Y COCO)

Steps:

• Heat oil in a skillet, then sauté onion until it is softened and begins to color, 5 to 8 minutes; add lentils and 1 cup of water.
• Cook, covered, about 30 minutes until lentils are tender.
• Stir in rice and salt, add coconut milk; cover and simmer about 20 minutes until rice is tender and liquid is absorbed.