Ingredients with Measurements:
- 1 cup dried lentils
- 1 bunch of huauzontle (about 1 pound)
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 6 cups vegetable broth
- Salt and pepper to taste
- Lime wedges for serving
- Chopped fresh cilantro for garnish
Special Equipment Needed:
- Large pot
- Immersion blender (optional)
Step-by-Step Instructions:
1. Rinse the lentils and soak them in water for at least 1 hour.
2. Wash the huauzontle and separate the leaves from the stems. Discard any tough or woody parts.
3. In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic and cook until softened, about 5 minutes.
4. Add the cumin and oregano and cook for another minute, stirring constantly.
5. Drain the lentils and add them to the pot along with the huauzontle leaves and stems.
6. Pour in the vegetable broth and bring to a boil.
7. Reduce the heat to low and simmer for 30-40 minutes, or until the lentils and huauzontle are tender.
8. Use an immersion blender to puree the soup until smooth, if desired.
9. Season with salt and pepper to taste.
10. Serve hot with lime wedges and chopped cilantro on top.
- Time:
Preparation time: 1 hour (including soaking time for lentils)
- Cooking time: 40 minutes
Temperature:
- Medium heat for sautéing onion and garlic
- Low heat for simmering soup
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 190
- Fat: 6g
- Carbohydrates: 26g
- Fiber: 10g
- Protein: 10g
Substitutions for ingredients:
- You can use chicken or beef broth instead of vegetable broth.
- If you can't find huauzontle, you can substitute with spinach or chard.
Variations:
- Add diced tomatoes or tomato sauce for a more tomato-based soup.
- Add diced carrots and celery for extra vegetables.
- Add cooked shredded chicken or beef for a heartier soup.
Tips and Tricks:
- Soaking the lentils beforehand will help them cook faster and more evenly.
- Be sure to remove any tough or woody parts from the huauzontle before cooking.
- If you don't have an immersion blender, you can use a regular blender to puree the soup in batches.
Storage Instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat soup in a pot over medium heat until heated through.
Presentation Ideas:
- Serve the soup in bowls with a lime wedge on the side and chopped cilantro on top.
Garnishes:
- Lime wedges and chopped fresh cilantro
Pairings:
- Serve with warm crusty bread or tortillas.
Suggested Side Dishes:
- A simple green salad or roasted vegetables would be a great side dish.
Troubleshooting Advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the soup is too thin, let it simmer for a bit longer to reduce and thicken.
Food Safety Advice:
- Be sure to wash the huauzontle and lentils thoroughly before using.
- Store leftover soup in the refrigerator and consume within 3 days.
Food History:
- Huauzontle is a traditional Mexican vegetable that has been used in cooking for centuries.
Flavor Profiles:
- This soup is savory and earthy with a hint of spice from the cumin and oregano.
Serving Suggestions:
- Serve this soup as a main dish for a vegetarian meal or as a starter for a larger meal.
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Region: Mexican