Chilean Lentil Soup

Chilean Lentil  Soup
ingredients
all
1 cup Green lentils
soaked overnight with a lot of water as it will be absorbed, covered
1 Tbs Sea salt
Water
4-5 cups, divided
6 Bacon
sliced or can use 4 links of sliced Chicken Andouille Sausage
1 Red bell pepper
medium diced
1 Carrot
peeled and shredded
3 Garlic cloves
minced
1 Tbs Dried oregano
1 tsp Chili powder
optional
2 Tbs Olive oil or sunflower oil
1 Yellow onion
medium diced
Salt and pepper
to taste
1 Carrot
peeled and sliced into rounds
1/2 Butternut Squash
around 2 cups peeled and medium diced
1/2 bunch Fresh parsley
chopped
A very simple Chilean dish that tastes so hearty. It leaves you feeling full and satisfied without the guilt.
1
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.
2
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.
3
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.
4
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


nightshades