RCI-VG.004.1256.001
Sopa de Lentejas de la Tia Julita
Chilean hearty lentil chowder with chorizo.
Prep25 min
Cook45 min
Total70 min
Servings4
Difficultyadvanced
Ingredients
- 2 tablespoons
- chorizo sausages5 ouncespeeled and sliced into 8 pieces
- 1 cup
- pumpkin1 cupcut into ¼-inch pieces
- leeks2 unitwhite and light green parts only, sliced into 1-inch rings
- garlic cloves5 unitcoarsely chopped
- tomato1 largepeeled, seeded, and coarsely chopped
- lentils1½ cupspickled over and rinsed
- celery rib1 smallwith leaves
- 3 sprigs
- 2 unit
- – 3 quarts water2½ unit
- 1 unit
- potatoes4 smallpeeled and cut into ¼-inch dice
- 2 tablespoons
Method
1
Heat vegetable oil in a large pot over medium heat. Add the sliced chorizo sausages and cook for 3–4 minutes, stirring occasionally, until the sausages begin to brown and release their flavors.
2
Add the coarsely chopped onions to the pot and sauté for 5 minutes, stirring frequently, until they become translucent and softened.
3
Stir in the garlic cloves and cook for 1 minute until fragrant. Add the pumpkin pieces and leek rings, stirring well to coat with the oil.
4
Pour in the water and bring the mixture to a boil. Add the rinsed lentils, peeled tomato, celery rib with leaves, parsley sprigs, and bay leaves to the pot.
5
Reduce heat to medium-low and simmer for 25–30 minutes until the lentils are nearly tender but still hold their shape.
28 minutes
6
Add the diced potatoes to the pot and continue simmering for 15–20 minutes until both the lentils and potatoes are tender.
18 minutes
7
Remove and discard the celery rib, parsley sprigs, and bay leaves from the pot. Season the soup with salt and freshly ground black pepper to taste.
8
Ladle the soup into serving bowls and garnish each portion with finely minced fresh parsley before serving.