This recipe is my re-creation of the lentil soup my paternal abuelita used to cook. She believed, as I do, that there is nothing that a good bunch of cilantro cannot fix. Despite the heat, this soup is so light that goes quite well on these long summer days.
It doesn't take long to cook and is one of those soups that comforts you and reminds you of the flavors, aromas and colors of your childhood. My kids love it so, bingo!
Read more ¿Qué más? Delicious Italian-style lentil soup
Tip: Double the recipe and freeze half, so you cook once but you and your family can eat twice.
Lentil soup with cilantro
Makes 8 portions
Ingredients
1 pound of lentils
2 1/2 quarts of water
2 Tbs. of olive oil
1 onion, finely chopped
4 garlic cloves, minced
1 celery stalk, finely chopped
1 red bell pepper, finely chopped
Coarse sea salt
Fresh ground black pepper
Fresh cilantro
Preparation
In a stock pan over medium heat, add the water and the lentils and cook for 20 minutes.
In a saucepan over medium heat, heat the olive oil and make a sofrito by sautéing the onions, garlic and celery until translucent, 5 minutes, then adding the pepper. Keep cooking for 10 more minutes.
Add the sofrito to the lentils stock pan and cook, covered, for 15-20 minutes.
Salt and pepper to taste.
Add the cilantro and cook, covered, for 5 more minutes. Discard the cilantro.
Serve and garnish with some fresh cilantro leaves.
Find more of my recipes on my cooking blog.
Image via Enriqueta Lemoine
