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lentil soup

Lentejas (Lentil Soup)

Traditionally, if you have Lentejas, lentil soup, the first day of the New Year you would get good luck. Around here we think Lentejas are lucky every day of the year.

Lentejas is such a great one pot recipe. In just one pot, or your favorite Instant Pot, you can have a hearty and healthy meal that everyone will enjoy.

If you are a lentil soup connoisseur than you already know that they come in all different types and with all different vegetables. It makes sense because Lentil soup is such a great place to get some vegetables in. In this recipe we are going to be using the classic onions, carrots, and celery combo but we are also going to throw in some garlic, sweet potatoes and kale/spinach to finish it off.

Unlike their bean cousins, lentil beans require very little TLC and are so easy to cook. You don’t have to worry about setting them in water the day before, you can just take them out of the bag, rinse and use. In this recipe we like to throw the lentils in before adding any liquid, to give them a little chance to toast up on the heat and absorb the flavor from the onions, celery, carrots and diced tomatoes.

How to Regular Pot vs Instant Pot 

This will take you about 20 minutes to prepare on a stove top and then about an additional 40 minutes for the lentils and everything to cook through before ready to serve.  We find the longer it sits, the more flavor develops, so it’s a great make ahead dish.

The Instant Pot will also take about the same amount of time to prepare, but it will build flavor faster and you can do it in the morning and come back to a delicious soup. Should you buy an Instant Pot?

If you are asking Cristy she will say, “I get asked this all the time- Yes love my Instant Pot. I would always suggest buying one. It’s versatile can do so much and really does help bring more flavor to your food in less time with less work.” Not an ad

Lentejas (Lentil Soup)

Recipe by Abuelas Cuban CounterCourse: SoupsCuisine: Cuban AmericanDifficulty: Easy
Servings

8

servings
Prep time

15

minutes
Cooking time

40

minutes

Ingredients

  • 1 bag of lentils (I like Tru Roots Lentils but any bag works)

  • 1 ½ can of diced tomatoes (preferred brand)

  • 1 yellow onion diced small

  • 2 medium/large celery stalks thin slices 

  • 2 medium/large carrots diced

  • 1 sweet potato diced 

  • 1 bag of frozen/fresh kale or spinach (whatever is on hand or you can leave out not a biggie)

  • 4 cups of chicken stock

  • 2 cups water

  • 1 tbsp extra virgin olive oil 

  • Salt and Pepper to taste 

  • 1 tablespoon Garlic Powder 

  • 1 tablespoon Onion Powder

  • 1 tablespoon Oregano

  • A couple springs of Fresh Thyme

  • Fresh Parsley for garnish

  • Shredded Parmesan for garnish

INSTANT POT Directions

  • Hit the “SAUTEE” button, and coat the bottom of the pan with extra virgin olive oil.  Once hot (this happens fast), throw in your onion and begin to let it cook out.  After about 2-3 minutes throw in your carrots and celery and season it with some salt and pepper as you begin to cook it down. 
  • Once it starts to cook through (onions translucent) add your canned tomatoes.  Season the mixture with more salt and pepper, garlic powder, onion powder and oregano. 
  • Once the tomatoes are cooked through, add the lentils and let them cook into the mixture on the medium high heat for a minute.  Hit CANCEL to stop the heat. 
  • Add the broth, and water. Make sure never to pass the MAX line. Then add in your diced sweet potatoes.  Season with salt and pepper to taste.  Throw in the fresh thyme.  Then seal the Instant Pot, press the button “Beans/Chili” and let it do it’s thing.  
  • Once the soup is done cooking, open it up and throw in whatever green you had on hand. Even if you are doing this when you come home hours later.   I usually always have chopped kale or spinach in my freezer. But if you happen to have it fresh- go with the fresh. Throw in half the bag, and stir.  Let it settle and cook through, which takes about 5 minutes. 
  • Now you are ready to serve, open taste and make sure you are happy with the salt and pepper.  Add to taste.  Pour into the bowl, sprinkle with a little parmesan and fresh parsley and enjoy. 
  • Stove Top
  • In a large pot turn the heat up to medium high and cover the bottom of the pan with your olive oil.  Once hot, throw in your onion and begin to let it cook out.  After about 2-3 minutes throw in your carrots and celery and season it with some salt and pepper as you begin to cook it down. 
  • Once it starts to cook through (onions translucent) add your canned tomatoes.  Season the mixture with more salt and pepper, garlic powder, onion powder and oregano. 
  • Once the tomatoes are cooked through, add the lentils and let them cook into the mixture on the medium high heat for a minute.  
  • Keep heat high. Add the broth and then add in your diced sweet potatoes.  Season with salt and pepper to taste.  Bring it to a boil. Let it boil stirring it occasionally for about 10-15 minutes.  Turn the heat down to medium/low and throw in some fresh thyme.  Let it simmer like this for 20-25 to really cook through.  
  • Time to add in greens.  I usually always have chopped kale or spinach in my freezer. But if you happen to have it fresh- go with the fresh. Throw in half the bag, and stir.  Let it settle and cook through, which takes about 5 minutes.  Now you are ready to serve, open taste and make sure you are happy with the salt and pepper.  Add to taste.  Pour into the bowl, sprinkle with a little parmesan and fresh parsley and enjoy.

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