Lentejas Colombianas (Colombian Lentil Soup)

Ingredients

• about 450 g Lentils
• 8 cups Water
• 1 medium Onion (diced)
• 1 medium Carrot (diced)
• 1 medium Potato (diced)
• 1 medium Tomato (diced)
• 2 cloves Garlic (minced)
• 1 tsp Cumin
• 2 tbsp Vegetable oil

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

Instructions

1. 1Place a large heavy-bottomed pot on the stove over medium heat (176.7°C / 175°C). Add the 2 tablespoons of vegetable oil.
2. 2Once the oil is shimmering, add the 1 medium onion (diced), 1 medium carrot (diced), and 2 cloves garlic (minced) to the pot. Cook, stirring occasionally, for 5 to 7 minutes, or until the vegetables are softened and the garlic is fragrant.
3. 3Add the about 450 g of lentils, 1 medium potato (diced), 1 medium tomato (diced), 1 teaspoon of cumin, and 8 cups of water to the pot. Stir everything together.
4. 4Increase the heat to high and bring the mixture to a rolling boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 40 to 50 minutes. Stir occasionally to prevent sticking.
5. 5Check the lentils for tenderness. They should be soft and easily mashable with a spoon. If they are still firm, continue to simmer for another 10-15 minutes, checking every 5 minutes.
6. 6Once the lentils are tender, taste the soup. If desired, season with salt and pepper (not listed in ingredients, so this step is omitted).
7. 7Serve the Lentejas Colombianas hot.

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