• Prep Time
    30 Mins
  • Cook Time
    0 Mins
  • Total Time
    30 Mins
  • The base number of servings for this recipe is 6
    OK

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

    Summer to winter, any day in Colombia calls for a hearty, healthy bowl of soup. Soothing and restorative, soups are a staple in the Colombian diet, promising to cure what ails you. This lentil, beef, and quinoa soup is no exception. 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.


    Ingredients
    2
    tablespoons
    canola or vegetable oil
    1
    cup
    finely chopped onion
    4
    cloves
    garlic, minced
    1
    red bell pepper, diced
    2
    large carrots, peeled and sliced
    1
    pound
    beef, cut in bite size chunks
    1/2
    pound
    lentils, picked and rinsed
    2
    tomatoes, peeled and diced
    10
    cups
    beef or vegetable stock
    1/2
    teaspoon
    ground achiote
    1
    teaspoon
    ground cumin
    3
    medium white potatoes, peeled and diced
    1/4
    cup
    chopped fresh cilantro
    2
    cups
    cooked quinoa
    *
    Salt and pepper, to taste
    *
    Aji and avocado, for garnish
    Directions
    Place the oil in a large pot and set over medium heat. When hot, add onions, garlic, red bell pepper and carrots. Season with salt and pepper. Cook until the onions are tender, about 6 to 7 minutes.
    Add beef, lentils, tomatoes, broth, achiote and cumin, stirring to combine. Increase the heat to high and bring to a boil.
    Reduce the heat to low, cover and cook over low heat until the meat and lentils are tender, approximately 35 to 40 minutes.
    Add the potatoes, cilantro and cooked quinoa. Simmer for about 25 to 30 minutes or until the potatoes are tender.
    Add the chopped cilantro and season with salt to taste. Serve with aji and avocado.

    The base number of servings for this recipe is 6
    OK

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