There is nothing that I enjoy more than a good hot soup. I love broths, soups or anything cosy and comforting, specially during winter months. This lentil soup is one of my absolute favourites, I make it all the time at home and my little monkeys love it. I usually make a vegetarian version of it, but when I get a craving for something meaty, I add bacon or chorizo, any of these two ingredients add a lot of flavour to this delicious soup.
This is our second day of our second proper lockdown in London, my children are at home taking lessons online and I’m in charge of the food and everything else. So I thought to make something yummy to cheer up their day. I used a red pepper in my recipe and it was a delicious addition to this soup. Then I top it up with some feta cheese and a dollop of creme fraiche and the combination was jut perfect.
Sopa de Lentejas
- 2 cups green lentils
- 1 shallot finely chopped
- 1 tomato chopped
- 2 garlic cloves peeled and minced
- 1 red bell pepper finely diced
- 3 carrots peeled and diced
- some coriander leaves fresh
- 3 tbsp rapeseed oil
- 1 tbsp salt
- 1 L water
- 500 ml vegetable stock
- 1/2 cup feta crumbled
- 1/2 cup sour cream
- Heat the oil to medium heat in a cast iron casserole. Then add the onion and fry for 3 minutes, then add the garlic and tomato and fry for further 5 minutes.
- After add the diced carrots and red bell pepper. This is the sofrito, the base of the soup.
- Rinse the lentils and add them to the sofrito, together with the coriander bouquet, salt, water and vegetable stock.
- Bring it to a boil and lower the heat. Cook for 35 minutes or until the lentils are tender. Add boiling water if it needs it and check if it is properly seasoned.
- Serve it in a bowl and garnish it with feta cheese and a dollop of sour cream. Enjoy!
I would love to hear if you liked this recipe, tag me on social media #mexicanfoodmemories to see your creations. And if you want to learn to make this recipe and more, join me in one of my Mexican Cooking Classes.