Lentejas (Lentil Soup)

Name: Lentejas (Lentil Soup)
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 8
Cuisine: Mexican
Ingredients: 1 piece Lentil (1 bag of lentils (I like Tru Roots Lentils but any bag works)); 1 ½ can Tomato (1 ½ can of diced tomatoes (preferred brand)); 1 piece Yellow Onion (1 yellow onion diced small); 2 pieces Celery (2 medium/large celery stalks thin slices); 2 pieces Carrot (2 medium/large carrots diced); 1 piece Sweet Potato (1 sweet potato diced); 1 piece Kale (1 bag of frozen/fresh kale or spinach (whatever is on hand or you can leave out not a biggie)); 4 cup Chicken Stock (4 cups of chicken stock); 2 cup Water (2 cups water); 1 tbsp Extra Virgin Olive Oil (1 tbsp extra virgin olive oil); 0 pieces Table Salt (Salt and Pepper to taste); 1 tbsp Garlic Powder (1 tablespoon Garlic Powder); 1 tbsp Onion Powder (1 tablespoon Onion Powder); 1 tbsp Oregano (1 tablespoon Oregano); 1 pinch Thyme (A couple springs of Fresh Thyme); 0 pieces Parsley (Fresh Parsley for garnish); 0 pieces Parmesan Cheese (Shredded Parmesan for garnish)

Lentejas (Lentil Soup) - Soups (Caribbean)

55 minMexican

Servings8

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Plan it in the app to put it on your week.

Vegetarian
Dairy Free
Pescatarian
Egg Free

Ingredients

For 8 servings

Lentil1 piece · 1 bag of lentils (I like Tru Roots Lentils but any bag works)
Tomato1 ½ can · 1 ½ can of diced tomatoes (preferred brand)
Yellow Onion1 piece · 1 yellow onion diced small
Celery2 pieces · 2 medium/large celery stalks thin slices
Carrot2 pieces · 2 medium/large carrots diced
Sweet Potato1 piece · 1 sweet potato diced
Kale1 piece · 1 bag of frozen/fresh kale or spinach (whatever is on hand or you can leave out not a biggie)
Chicken Stock4 cup · 4 cups of chicken stock
Water2 cup · 2 cups water
Extra Virgin Olive Oil1 tbsp · 1 tbsp extra virgin olive oil
Table Salt0 pieces · Salt and Pepper to taste
Garlic Powder1 tbsp · 1 tablespoon Garlic Powder
Onion Powder1 tbsp · 1 tablespoon Onion Powder
Oregano1 tbsp · 1 tablespoon Oregano
Thyme1 pinch · A couple springs of Fresh Thyme
Parsley0 pieces · Fresh Parsley for garnish
Parmesan Cheese0 pieces · Shredded Parmesan for garnish

Make it mine in the app

Steps

1Hit the “SAUTEE” button, and coat the bottom of the pan with extra virgin olive oil. Once hot (this happens fast), throw in your onion and begin to let it cook out. After about 2-3 minutes throw in your carrots and celery and season it with some salt and pepper as you begin to cook it down.
2Once it starts to cook through (onions translucent) add your canned tomatoes. Season the mixture with more salt and pepper, garlic powder, onion powder and oregano.
3Once the tomatoes are cooked through, add the lentils and let them cook into the mixture on the medium high heat for a minute. Hit CANCEL to stop the heat.
4Add the broth, and water. Make sure never to pass the MAX line. Then add in your diced sweet potatoes. Season with salt and pepper to taste. Throw in the fresh thyme. Then seal the Instant Pot, press the button “Beans/Chili” and let it do it’s thing.
5Once the soup is done cooking, open it up and throw in whatever green you had on hand. Even if you are doing this when you come home hours later. I usually always have chopped kale or spinach in my freezer. But if you happen to have it fresh- go with the fresh. Throw in half the bag, and stir. Let it settle and cook through, which takes about 5 minutes.
6Now you are ready to serve, open taste and make sure you are happy with the salt and pepper. Add to taste. Pour into the bowl, sprinkle with a little parmesan and fresh parsley and enjoy.
7Stove Top
8In a large pot turn the heat up to medium high and cover the bottom of the pan with your olive oil. Once hot, throw in your onion and begin to let it cook out. After about 2-3 minutes throw in your carrots and celery and season it with some salt and pepper as you begin to cook it down.
9Once it starts to cook through (onions translucent) add your canned tomatoes. Season the mixture with more salt and pepper, garlic powder, onion powder and oregano.
10Once the tomatoes are cooked through, add the lentils and let them cook into the mixture on the medium high heat for a minute.
11Keep heat high. Add the broth and then add in your diced sweet potatoes. Season with salt and pepper to taste. Bring it to a boil. Let it boil stirring it occasionally for about 10-15 minutes. Turn the heat down to medium/low and throw in some fresh thyme. Let it simmer like this for 20-25 to really cook through.
12Time to add in greens. I usually always have chopped kale or spinach in my freezer. But if you happen to have it fresh- go with the fresh. Throw in half the bag, and stir. Let it settle and cook through, which takes about 5 minutes. Now you are ready to serve, open taste and make sure you are happy with the salt and pepper. Add to taste. Pour into the bowl, sprinkle with a little parmesan and fresh parsley and enjoy.