Colombian Lentil Soup (Sopa de Lentejas)

Ingredients

• 1 cup Brown lentils
• 6 cups Vegetable broth
• 1 large Potato
• 2 medium Carrot
• 1 medium Onion
• 3 cloves Garlic
• 1 large Tomato
• 1 teaspoon Cumin
• 2 tablespoons Olive oil
• 0.25 cup Cilantro
• 1 teaspoon Salt
• 0.5 teaspoon Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Rinse the 1 cup of brown lentils thoroughly under cold running water until the water runs clear, then set aside.
2. 2Heat the 2 tablespoons of olive oil in a large heavy-bottomed pot over medium heat, about 121.1°C to 148.9°C (121°C to 149°C).
3. 3Add the 1 medium onion, cut into 1.27 cm dice, and the 2 medium carrots, cut into 1.27 cm dice, to the pot. Cook, stirring occasionally, until they begin to soften, about 5 minutes. Add the 3 cloves of garlic, minced, and cook for 1 minute more until fragrant.
4. 4Add the 1 large tomato, cut into 1.27 cm dice, to the pot and cook, stirring, for 3 minutes.
5. 5Stir in the rinsed 1 cup of brown lentils, the 6 cups of vegetable broth, the 1 teaspoon of cumin, the 1 teaspoon of salt, and the 0.5 teaspoon of pepper.
6. 6Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and simmer for 30 to 40 minutes, or until the lentils are tender.
7. 7Add the 1 large potato, cut into 1.27 cm cubes, to the pot. Continue to simmer, covered, for about 15 minutes, or until the potato is tender when pierced with a fork.
8. 8Stir in the 0.25 cup of cilantro, chopped, just before serving.
9. 9Serve the Colombian Lentil Soup hot.

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