A very simple Chilean dish that tastes so hearty. It leaves you feeling full and satisfied without the guilt.
|Drain soaked Lentils and wash. Transfer to large pot and add 4 cups water and sea salt. Bring to a boil then simmer for 20 mins.|
|Prepare sofrito. Heat medium skillet on medium-high heat and add oil. Cook onions until translucent, about 5-10 minutes. Add sea salt to taste. Add garlic and cook for another minute. Add bacon or andouille and cook for 5-10 minutes. Add bell pepper, shredded carrots, dried oregano and chili powder. Add salt and pepper if needed. Let simmer for 15 mins.|
|In the pot with simmering lentils, add sliced carrots and squash. Add remaining 1 cup water if needed. Water should be an inch over lentils. Cook for 10-15 mins until squash can be easily poked with a fork.|
|Add sofrito to the pot with Lentils. Cover and let simmer for another 20 mins. Add fresh parsley 5 minutes before its done. Taste and add salt and pepper if needed.|
source: Carolina Guzman
252 calories per serving