Ingredients with Measurements:
- 1 cup dried lentils
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 bay leaf
- 4 cups chicken or vegetable broth
- 1 cup diced salchichón (Spanish sausage)
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Special equipment needed:
- Large pot
- Immersion blender (optional)
Step-by-step instructions:
1. Rinse the lentils and set them aside.
2. In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic and sauté until the onion is translucent.
3. Add the ground cumin, paprika, and bay leaf to the pot and stir to combine.
4. Add the lentils and broth to the pot and bring to a boil.
5. Reduce the heat to low and simmer for 30-40 minutes, or until the lentils are tender.
6. Add the diced salchichón to the pot and cook for an additional 5-10 minutes, or until the sausage is heated through.
7. Remove the bay leaf from the pot and discard.
8. Use an immersion blender to blend the soup until it reaches your desired consistency (optional).
9. Season the soup with salt and pepper to taste.
10. Serve hot, garnished with chopped fresh parsley.
- Time:
Preparation time: 10 minutes
- Cooking time: 40-50 minutes
Temperature:
- Medium heat for sautéing
- Low heat for simmering
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 250
- Fat: 12g
- Carbohydrates: 23g
- Protein: 14g
- Fiber: 9g
Substitutions for ingredients:
- Dried lentils can be substituted with canned lentils, but reduce the cooking time accordingly.
- Salchichón can be substituted with any other type of sausage, such as chorizo or kielbasa.
Variations:
- Add diced carrots, celery, or potatoes to the soup for extra flavor and nutrition.
- Use vegetable broth instead of chicken broth for a vegetarian version of the soup.
Tips and tricks:
- To make the soup creamier, blend half of the lentils with an immersion blender before adding the salchichón.
- If the soup is too thick, add more broth or water until it reaches your desired consistency.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
- Serve the soup in individual bowls, garnished with chopped fresh parsley.
Garnishes:
- Chopped fresh parsley
Pairings:
- Serve the soup with crusty bread or a side salad.
Suggested side dishes:
- Crusty bread
- Side salad
Troubleshooting advice:
- If the lentils are still hard after simmering for 30-40 minutes, cook them for an additional 10-15 minutes until tender.
Food safety advice:
- Make sure to cook the lentils and sausage to a safe internal temperature of 165°F (74°C).
Food history:
- Lentil soup is a traditional dish in many cultures, including Spanish, Middle Eastern, and Indian cuisine.
Flavor profiles:
- This soup has a savory and slightly spicy flavor from the salchichón and spices.
Serving suggestions:
- Serve the soup as a main dish for lunch or dinner.
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Region: Spanish