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Lentil, Beef, and Quinoa Soup (Sopa de Lentejas con Carne y Quinua)

Soups are a staple in the Colombian diet. Regardless of the outside temperature, our internal thermostat calls for a hearty bowl of sopa caliente. Heralded for its restorative powers, in my family, soup had magical ones as well. When I was a child in Colombia, my mamita and my mom would wisely advise: "If you’re not feeling well, eat soup. If you want to be tall and cute, eat soup. If you want to be smart, eat soup. If you want to have dessert, eat soup."

My love of soup is now deep and true. And when I miss my family, am exhausted, or feeling down, I head straight to the kitchen to make this lentil, beef, and quinoa soup. It’s a remake of my mom’s recipe, rich, comforting, and delicious. Make it your own by switching up the lentils and swapping the beef for pork, chicken or chorizo. Or make it meatless and serve it with a poached egg on top.

Buen provecho!

Lentil, Beef, and Quinoa Soup (Sopa de Lentejas con Carne y Quinua)

  • 2 tablespoons canola or vegetable oil
  • 1 cup onion, finely chopped
  • 4 cloves garlic, minced
  • 1 red bell pepper, diced
  • 2 large carrots, peeled and sliced
  • 1 pound beef, cut in bite size chunks
  • ½ pound lentils, picked and rinsed
  • 2 tomatoes, peeled and diced
  • 10 cups beef or vegetable stock
  • ½ teaspoon ground achiote
  • 1 teaspoon ground cumin
  • 3 medium white potatoes, peeled and diced
  • ¼ cup chopped fresh cilantro
  • 2 cups cooked quinoa
  • Salt and pepper, to taste

Get the full recipe.

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