Sopa de Lentejas
Ingredients
- 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 tablespoon rapeseed oil
- 1 tbsp salt
- 1 L water
- 500 ml vegetable stock
To garnish
- ½ cup feta crumbled
- ½ cup sour cream
Instructions
- 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!