Ingredients with Measurements:
- 1 cup of green lentils
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon of vegetable oil
- 1 teaspoon of ground cumin
- 1 teaspoon of paprika
- 1 teaspoon of dried oregano
- 4 cups of chicken or vegetable broth
- 1 cup of frozen peas
- 1 cup of chopped carrots
- 1 cup of chopped potatoes
- Salt and pepper to taste
- 1/4 cup of chopped cilantro
- 1 lime, cut into wedges
Special equipment needed: None
Step-by-step instructions:
1. Rinse the lentils and set them aside.
2. In a large pot, heat the vegetable oil over medium heat.
3. Add the chopped onion and minced garlic and sauté until the onion is translucent.
4. Add the ground cumin, paprika, and dried oregano and stir for 1 minute.
5. Add the lentils and chicken or vegetable broth to the pot and bring to a boil.
6. Reduce the heat to low and simmer for 20 minutes.
7. Add the frozen peas, chopped carrots, and chopped potatoes to the pot and simmer for an additional 20 minutes or until the vegetables are tender.
8. Season with salt and pepper to taste.
9. Stir in the chopped cilantro and serve hot with lime wedges on the side.
Time:
Preparation time: 10 minutes
Cooking time: 40 minutes
Temperature:
Simmer over low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 4g
Carbohydrates: 42g
Protein: 14g
Fiber: 15g
Substitutions for ingredients:
- Green lentils can be substituted with brown lentils or yellow lentils.
- Frozen peas can be substituted with fresh or canned peas.
- Chopped carrots and potatoes can be substituted with other vegetables such as zucchini or sweet potatoes.
Variations:
- Add diced chicken or sausage for a heartier version.
- Use quinoa instead of lentils for a gluten-free option.
- Add a diced tomato for a slightly different flavor.
Tips and tricks:
- Rinse the lentils before cooking to remove any debris.
- Use homemade chicken or vegetable broth for the best flavor.
- Add more or less water depending on how thick you want the soup to be.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot over medium heat until heated through.
Presentation ideas:
- Serve in individual bowls with a lime wedge on the side.
Garnishes:
- Chopped cilantro or parsley
- Sliced avocado
- Sour cream or Greek yogurt
Pairings:
- Serve with crusty bread or tortilla chips.
Suggested side dishes:
- Green salad
- Roasted vegetables
Troubleshooting advice:
- If the soup is too thick, add more water or broth to thin it out.
- If the soup is too thin, simmer for a few more minutes to reduce the liquid.
Food safety advice:
- Make sure to cook the lentils and vegetables thoroughly to avoid any foodborne illnesses.
Food history:
- Aguadito de Lentejas is a traditional Peruvian soup that is typically served as a main course.
Flavor profiles:
- The soup has a savory and slightly spicy flavor with a hint of citrus from the lime.
Serving suggestions:
- Serve as a main course for lunch or dinner.
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Region: Peruvian