Best Abuelas Lentil Soup Lentejas Guisadas Recipes

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SOPA DE LENTEJAS (ANDALUCIAN LENTIL SOUP)



Sopa de Lentejas (Andalucian Lentil Soup) image

This is a great soup to have during cold winter months, although it's wonderful anytime of year! It's loaded with fresh veggies and has a hearty flavor anyone will enjoy! Add additional root veggies like carrots if you like.

Provided by Vanessa Moore

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas     Lentil Soup Recipes

Time 9h15m

Yield 6

Number Of Ingredients 11

1 ¼ cups dry brown lentils, soaked overnight and drained
2 slices bacon, chopped
1 tablespoon extra-virgin olive oil
1 onion, chopped
1 green bell pepper, chopped
1 clove garlic, minced
2 roma (plum) tomatoes, chopped
2 links Spanish chorizo sausage, casing removed, chopped
1 bay leaf
2 cups water, or as needed
2 potatoes, peeled and cubed

Steps:

  • Heat olive oil in a large pot over medium heat. Cook the bacon just until it starts to brown a bit, 5 to 8 minutes. Add the olive oil, onion, and bell pepper; cook and stir until vegetables begin to soften, about 5 minutes.
  • Stir in the garlic, tomatoes, sausage, and bay leaf; cook about 4 minutes. Add lentils and water (water should be about an inch deeper than the level of the lentils). Bring to a boil over high heat. Reduce heat to low; simmer, uncovered, until lentils are just cooked, 15 to 20 minutes.
  • Put the potatoes into the soup and continue simmering until potatoes are cooked through, 12 to 15 minutes.

Nutrition Facts : Calories 288.2 calories, Carbohydrate 36.5 g, Cholesterol 17.3 mg, Fat 9.8 g, Fiber 10.4 g, Protein 15 g, SaturatedFat 2.9 g, Sodium 255.6 mg, Sugar 4.2 g

LENTIL SOUP



Lentil Soup image

Your family will love this easy lentil soup so much, they'll be asking for a second serving! At home, my husband loves soups, and this lentil soup is one of his favorites (along with Chorizo Lentil Soup). It uses just a few simple main ingredients, but the end result is full of flavor!

Provided by Mely Martínez

Categories     Soups

Time 35m

Number Of Ingredients 10

2 Tablespoons of olive oil
2/3 cups white onion (finely chopped)
1 large garlic clove (minced)
1½ cup of celery (finely cut (2 large stalks))
2/3 cups carrots (diced)
½ lb. Lentils (about 1-1/8 cup (well washed and rinsed))
6 cups of chicken broth*
2 sprigs of parsley (finely chopped)
Salt and pepper to taste.
Lime wedges to serve

Steps:

  • Heat olive oil in a saucepan and sauté the onions and garlic for 5 minutes over a medium heat.
  • Add the celery and carrots and cook for 10 minutes at a lower temperature.
  • Stir in the drained lentils, 6 cups of chicken broth, and the parsley. Bring to a boil and then reduce the heat to simmer. Cook for 25-30 minutes. Season the soup with salt and pepper. Remember, cooking time will depend on the lentil variitu you use for this recipe.
  • Serve your Lentil Soup in small bowls, add a few drops of lime juice, and enjoy!

Nutrition Facts : ServingSize 1 bowl, Calories 245 kcal, Carbohydrate 31 g, Protein 11 g, Fat 8 g, SaturatedFat 1 g, Cholesterol 6 mg, Sodium 1198 mg, Fiber 12 g, Sugar 3 g

ABUELA'S LENTIL SOUP (LENTEJAS GUISADAS)



Abuela's Lentil Soup (Lentejas Guisadas) image

As told to me by my Spanish mother, with her optional changes. One includes eggs for extra protein, and one is a vegetarian version with potatoes and spinach added.

Provided by Raquel Grinnell

Categories     High Fiber

Time 1h45m

Yield 1 pot, 8-10 serving(s)

Number Of Ingredients 10

1 lb dried lentils
2 garlic cloves, peeled and halved
1 bay leaf
1 tablespoon olive oil
1 chorizo sausage, diced (must be Spanish, NOT mexican! Paprika, not cumin as the flavoring)
1 -2 tablespoon olive oil
1 small onion, diced
2 -3 garlic cloves, peeled and sliced
1/2 teaspoon smoked paprika (preferably Spanish)
1/2 teaspoon salt

Steps:

  • Rinse lentils, discarding any broken or odd looking ones, as well as any loose skins that float to the top of the water. Place lentils in a large, heavy bottomed pot with the two halved garlic cloves, bay leaf and tablespoon of olive oil. Fill pot with water until it is about 1 and 1/2 inches over the lentils. Cover and bring to a boil over high heat, then lower to a simmer for 40 minutes.
  • While the lentils are boiling, make the sofrito: saute the chorizo in one tablespoon of olive oil in a small saucepan over medium high heat until it has rendered it's fat; about 2-3 minutes. Remove chorizo with a slotted spoon and set aside. If the chorizo was dry and didn't render much fat, add the remaining tablespoon of olive oil. In the same saucepan, saute the onion and sliced garlic until softened, about 5-6 minutes. Add paprika and saute for 30 seconds more, then use a ladle to transfer two or three ladles full of lentils to the saucepan. Swirl to get all the paprika and chorizo bits from the bottom of the pan, then add the contents of the pan to the larger pot of lentils.
  • Stir in salt. Bring lentils back to the boil, lower to a simmer, cover and cook for 15 to 30 minutes more, or until the lentils are tender and the broth has thickened. Taste for salt again and adjust as needed. Serve hot. For extra protein, Mom sometimes will crack one egg per person into the soup to poach for 3-4 minutes. Carefully scoop out lentils into bowls and top with the egg.
  • OPTIONAL VEGETARIAN VERSION: Bring lentils, all garlic, onion, bay leaf, 2 tablespoons of olive oil and paprika to a boil, cover and reduce to a simmer. After 40 minutes, peel one large or two small potatoes and slice thinly and add to pot with a 1/2 teaspoon of salt. Bring back to the boil, cover and simmer for another 15 minutes, then add 2-3 handfuls of baby spinach and cook for 10 more minutes. Taste for salt and adjust before serving.

Nutrition Facts : Calories 270.4, Fat 6.9, SaturatedFat 1.6, Cholesterol 6.6, Sodium 242.1, Carbohydrate 35.6, Fiber 17.5, Sugar 1.6, Protein 16.7

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Abuela's lentil soup or lentejas guisadas is a traditional Spanish cuisine that has been passed down from generation to generation. It is a hearty and nutritious dish that is perfect for cold or rainy days. The word "abuela" means grandmother in Spanish, and it is no wonder that this dish is known as abuela's lentil soup, as grandmothers are known to be excellent cooks.

History of Lentil Soup

Lentil soup has been around for centuries and has been enjoyed by many cultures around the world. It is believed that lentils originated in the Middle East and were later spread to other parts of the world. The first known recipe for lentil soup was found on a cuneiform tablet from ancient Babylon, which dates back to 1700 BC.

Ingredients Used in Abuela's Lentil Soup

The ingredients used in abuela's lentil soup recipes may vary slightly depending on the region or family traditions. However, the main ingredients used in this dish include lentils, vegetables, meat or sausage, and spices.
Lentils
The key ingredient in this soup is lentils. Lentils are considered to be a superfood due to their high nutritional value. They are a great source of protein, fiber, vitamins, and minerals. Lentils are also low in fat and calories and are perfect for vegetarians or those looking for a healthy meal.
Vegetables
Most abuela's lentil soup recipes call for a variety of vegetables such as onions, carrots, celery, and potatoes. These vegetables not only add flavor but also provide additional nutrients to the dish. Some recipes may also include tomatoes, peppers, or other vegetables based on personal preference.
Meat or Sausage
While some lentil soup recipes are vegetarian, many call for meat or sausage. This not only adds flavor but also provides additional protein to the dish. Depending on the region, some may use ham or bacon, while others may use chorizo or other types of sausage.
Spices
Abuela's lentil soup is not complete without the right blend of spices. The most common spices used in this dish include garlic, cumin, bay leaves, paprika, and salt. The spices not only add flavor but also provide medicinal benefits. Garlic is known for its antiviral and antibacterial properties, cumin aids in digestion, and paprika is a good source of vitamin C.

Preparation of Abuela's Lentil Soup

Preparing abuela's lentil soup is relatively easy and can be done in a few simple steps. The first step is to rinse and sort the lentils to ensure there are no stones or debris. Afterward, the lentils are typically soaked for a few hours or overnight to reduce cooking time.
Cooking the vegetables
The next step is to sauté the vegetables in a pot with olive oil until they become tender. Once the vegetables are cooked, the meat or sausage is added, and the mixture is cooked for a few minutes.
Addition of Lentils and Spices
Once the meat mixture is cooked, the lentils are added, along with water or chicken stock. The soup is then brought to a boil, and the heat is lowered to a gentle simmer. The dish is then left to cook for approximately one hour, or until the lentils become tender.
Seasoning
During the cooking process, various spices are added to enhance the flavor of the dish. Bay leaf, thyme, cumin, garlic, salt, paprika, and black pepper are commonly used. The spices are added based on personal preferences, and it is recommended to taste the soup as it cooks and adjust the seasoning if necessary.

Conclusion

Abuela's lentil soup, or lentejas guisadas, is a delicious and nutritious dish that has been enjoyed for generations. It is easy to prepare and can be made with a variety of ingredients based on personal preferences. This hearty soup is perfect for cold or rainy days and is sure to warm the soul.
Abuela's lentil soup, also known as lentejas guisadas, is a classic dish that brings comfort and flavor to many households. However, preparing this dish may seem daunting, especially if you are not familiar with the recipe or the techniques involved. In this article, we will provide valuable tips for making Abuela's lentil soup that will help you achieve a delicious and savory result. Tip #1: Choose the Right Lentils The first essential tip for making Abuela's lentil soup is to choose the right lentils. There are different types of lentils available in the market, including green, brown, red, and black. However, for this recipe, it is recommended to use green or brown lentils, as they hold their shape well and have a hearty texture. Red and black lentils tend to break down quickly, so they are not suitable for this particular dish. Tip #2: Soak the Lentils Another essential tip is to soak the lentils before cooking. Soaking the lentils helps to remove any dirt or debris and also helps to reduce the cooking time. To soak the lentils, place them in a bowl and cover them with water. Let them soak for at least 2 hours or overnight, depending on how much time you have. Drain the lentils before using them in the recipe. Tip #3: Use Fresh Vegetables Using fresh vegetables is crucial for making Abuela's lentil soup. Fresh vegetables add flavor and nutrients to the dish and also contribute to its vibrant color. Carrots, onions, celery, and tomatoes are the most common vegetables used in this recipe. Make sure to chop them finely and evenly to ensure that they cook properly and evenly. Tip #4: Sauté the Vegetables Sautéing the vegetables is an important step in making Abuela's lentil soup. Sautéing the vegetables helps to release their natural sweetness and flavor, which enhances the overall taste of the dish. You can sauté the vegetables in a pan before adding them to the pot or using the sauté function on your pressure cooker. Be sure to use enough oil or butter to prevent the vegetables from sticking to the pan. Tip #5: Use Stock or Broth Using stock or broth is another essential tip for making Abuela's lentil soup. Stock or broth adds depth and richness to the soup and also helps to bring out the flavor of the other ingredients. You can use chicken, beef, or vegetable stock, depending on your preference. If you don't have stock or broth, you can use water, but the soup may be less flavorful. Tip #6: Add Spices and Herbs Adding spices and herbs is an excellent way to enhance the flavor of Abuela's lentil soup. Common spices used in this dish include cumin, paprika, chili powder, and bay leaves. Herbs such as oregano, parsley, and thyme also add a fresh and aromatic taste to the soup. Be sure to add the spices and herbs in small increments to avoid overpowering the dish. Tip #7: Cook for the Right Time Cooking for the right time is crucial for making Abuela's lentil soup. Overcooking or undercooking the soup can affect its texture and flavor. Cook the soup until the lentils are tender but still hold their shape, and the vegetables are soft but not mushy. The cooking time can vary depending on the type of lentils and the altitude, so it's essential to monitor the soup and adjust accordingly. Tip #8: Add Acid at the End Adding acid, such as lemon juice or vinegar, at the end of cooking is an excellent way to balance the flavors of Abuela's lentil soup. Acid helps to cut through the richness of the soup and also adds a bright and refreshing taste. Add a tablespoon of lemon juice or vinegar to the soup before serving, and stir well. Conclusion Making Abuela's lentil soup may seem like a daunting task, but following these valuable tips can help you achieve a savory and delicious result. Remember to choose the right lentils, soak them before cooking, use fresh vegetables, sauté them, use stock or broth, add spices and herbs, cook for the right time, and add acid at the end. With these tips in mind, you can make a comforting and wholesome lentil soup that will warm your heart and soul.

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