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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 215.8
  • Total Fat: 7.6 g
  • Cholesterol: 8.4 mg
  • Sodium: 465.1 mg
  • Total Carbs: 29.4 g
  • Dietary Fiber: 9.2 g
  • Protein: 9.9 g

View full nutritional breakdown of Lentil Soup Latin Style calories by ingredient
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Lentil Soup Latin Style

Submitted by: KURLY009

Introduction

My latin mom makes this recipe all the time and it's so delicious! We prefer to pour it over rice and mix it all up. It's really good as a soup too. It's quick and easy with no need to soak beans overnight. For an added kick, add some hot sauce or peppers to your liking. My latin mom makes this recipe all the time and it's so delicious! We prefer to pour it over rice and mix it all up. It's really good as a soup too. It's quick and easy with no need to soak beans overnight. For an added kick, add some hot sauce or peppers to your liking.
Number of Servings: 6

Ingredients

    1 pkg Dry Lentils
    1 oz Salt Pork
    1 Chorizo (spanish sausage) link
    2-3 Red Potatos, medium size
    2 c Calabaza Squash
    1 can Tomato Sauce, small can
    1 pkg Beef Bullion powder
    1/2 tsp Cumin powder
    Pinch of Black Pepper
    6 tbsp of Sofrito (make this by grinding 1 green pepper, 1 onion, 4 cloves of garlic, 8 cilantro leaves. Grind this up until it is thick and saucy.)

Directions

1. Slice about 2-5 links of the Salt Pork into 2 inch sections.
2. Cut the Chorizo into thin slices or cubes.
3. Boil lentils, salt pork, chorizo and beef bullion power in about 10-12 cups of water.
4. While that is boiling, cut up the peeled potatoes into quarters and the Calabaza squash into approx. 8-10 sections/cubes about an inch thick. Make sure to remove the skin from the calabaza squash. The squash is used for flavoring and to thicken up the sauce.
5. Add potatoes and calabaza to the boiling lentils, let this boil for at least 15-20 minutes.
6. Remove Salt Pork, Chorizo, Potatoes and Calabaza squash from the pot
7. In a separate pan, saute sofrito, tomato sauce, salt pork, chorizo, calabaza & potatoes (removed from the lentils). Mix everything together well to absorb the seasoning. I like to mash most of the calabaza in the sauce.
8. Add mixture to the beans.
9. Add cumin and pepper.
10. Lower heat to med/high and let the beans cook (approx 15-30 minutes)
11. Add salt to taste.
12. Enjoy lentils as a soup or pour it over brown rice.


Serving Size: 6

Number of Servings: 6

Recipe submitted by SparkPeople user KURLY009.






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