Ingredients with Measurements:
- 1 cup dried lentils, rinsed and drained
- 1 bunch kale, stems removed and leaves chopped
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 4 cups chicken or vegetable broth
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1 cup cooked shredded chicken (optional)
- 1 avocado, diced
- 1 lime, cut into wedges
- Salt and pepper, to taste
Special equipment needed:
- Large pot or Dutch oven
- Cutting board and knife
- Wooden spoon or spatula
- Ladle
- Serving bowls
Step-by-step instructions:
1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
2. Add the cumin, oregano, smoked paprika, and cayenne pepper and stir to combine.
3. Add the lentils, kale, broth, and diced tomatoes to the pot. Bring to a boil, then reduce the heat to low and simmer for 30-40 minutes, or until the lentils are tender.
4. If using, add the shredded chicken to the pot and stir to combine. Cook for an additional 5-10 minutes, or until heated through.
5. Season with salt and pepper to taste.
6. Ladle the caldo tlalpeño into serving bowls and top with diced avocado and a squeeze of lime juice.
- Time:
Preparation time: 15 minutes
- Cooking time: 40-50 minutes
Temperature:
- Medium heat for sautéing
- Low heat for simmering
Serving size:
- Makes 4-6 servings
Nutritional information:
- Calories: 250
- Fat: 8g
- Carbohydrates: 32g
- Fiber: 15g
- Protein: 16g
Substitutions for ingredients:
- Dried lentils can be substituted with canned lentils, drained and rinsed.
- Kale can be substituted with spinach or Swiss chard.
- Chicken broth can be substituted with vegetable broth.
- Shredded chicken can be omitted for a vegetarian version.
Variations:
- Add diced carrots and celery for extra vegetables.
- Use ground turkey or beef instead of shredded chicken.
- Top with crumbled queso fresco or cotija cheese for added flavor.
Tips and tricks:
- To save time, use pre-cooked lentils or canned lentils.
- If the soup is too thick, add more broth or water to thin it out.
- Adjust the spices to your liking by adding more or less of each.
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, stirring occasionally, until heated through.
Presentation ideas:
- Serve in colorful bowls or mugs for a festive look.
Garnishes:
- Top with diced avocado, chopped cilantro, or a dollop of sour cream.
Pairings:
- Serve with warm tortillas or crusty bread.
Suggested side dishes:
- Mexican rice or cornbread.
Troubleshooting advice:
- If the lentils are still hard after cooking, add more broth or water and continue to simmer until tender.
Food safety advice:
- Make sure to rinse the lentils thoroughly before cooking to remove any dirt or debris.
- Store leftovers promptly in the refrigerator to prevent bacterial growth.
Food history:
- Caldo tlalpeño is a traditional Mexican soup that originated in the town of Tlalpan, located in the southern part of Mexico City.
Flavor profiles:
- This soup is hearty and flavorful, with a smoky and slightly spicy taste from the cumin, smoked paprika, and cayenne pepper.
Serving suggestions:
- Serve as a main dish for lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Mexican