Embark on a culinary journey with the soul-warming Latin-Style Lentil Soup, a flavorful and nourishing dish that captures the essence of Latin cuisine in each comforting spoonful. This hearty recipe marries the earthy goodness of brown or green lentils with a vibrant medley of vegetables, aromatic spices, and zesty accents, resulting in a soup that not only satiates the appetite but also transports you to the heart of Latin-inspired flavors.
The symphony of colors and textures begins as onions, carrots, celery, and bell peppers sauté in a fragrant blend of olive oil, laying the foundation for the rich profile to come. A chorus of garlic, ground cumin, smoked paprika, dried oregano, and a bay leaf joins the ensemble, infusing the pot with the captivating aroma of Latin spices.
As the lentils mingle with diced tomatoes and a savory broth, the pot simmers to perfection, allowing the lentils to soak in the savory goodness and achieve tender perfection. A finishing touch of lime juice adds a burst of freshness, perfectly balancing the robust flavors of the soup.
Garnished with a flourish of fresh cilantro and optional sliced jalapeños for those seeking an extra kick, this Latin-Style Lentil Soup is ready to be savored. Whether served as a comforting meal on a chilly evening or as a vibrant addition to your weekly menu, this wholesome creation exemplifies the art of crafting a soup that not only nourishes the body but also brings a symphony of Latin-inspired tastes to your table. Dive into a bowlful of this delightful soup and let the flavors transport you to the heart of Latin culinary tradition.
Latin-Style Lentil Soup:
Ingredients:
- 1 cup dried green or brown lentils, rinsed and drained
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 bell pepper (red or green), diced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground coriander
- 1/2 teaspoon chili powder (adjust to taste)
- 8 cups vegetable or chicken broth (low-sodium)
- 1 can (14 oz) diced tomatoes
- Salt and black pepper to taste
- Juice of 1 lime
- Fresh cilantro for garnish
Instructions:
- In a large pot, heat olive oil over medium heat. Add chopped onion, diced carrots, diced celery, minced garlic, and diced bell pepper. Sauté until the vegetables are softened.
- Add ground cumin, smoked paprika, ground coriander, and chili powder to the pot. Stir to coat the vegetables with the spices.
- Pour in the vegetable or chicken broth, lentils, and diced tomatoes. Bring the soup to a boil.
- Reduce the heat and let the soup simmer for about 25-30 minutes or until the lentils are tender.
- Season the soup with salt and black pepper to taste.
- Just before serving, stir in the lime juice for a burst of freshness.
- Garnish with fresh cilantro before serving.
Approximate Nutritional Information (per serving, assuming 6 servings):
Please note that these values are estimates and can vary based on specific product choices and portion sizes:
- Calories: 200-250
- Protein: 12-15g
- Fat: 4-6g
- Saturated Fat: 0.5-1g
- Monounsaturated Fat: 3-4g
- Polyunsaturated Fat: 1g
- Carbohydrates: 30-35g
- Dietary Fiber: 10-12g
- Sugars: 5-7g
- Net Carbs: 20-25g
- Sodium: 600-800mg (may vary based on the salt content of ingredients)