LENTIL SOUP WITH CRISPY TORTILLAS JULIANNE

JON MICHELENA

 

LENTIL SOUP WITH CRISPY TORTILLAS JULIANNE

 

These lentils are made to accommodate vegan people and the finish is also accommodated for people who wants to have a chorizo with it.

 

SERVINGS: 6    TIME: 70 MINUTES

 

INGREDIENTS

454 gr. / 1 lb. Dried lentils

2 tbsp. Olive or vegetable oil

1 clove garlic, minced

1 cup diced onion

1 tbsp. Chopped fresh oregano

1 tbsp. Fresh thyme leaves

1 bay leaf

1/2 cup diced green bell pepper

1/2 cup diced yellow bell pepper

1 cup of green beans cut into small pieces

160 gr. / 6 oz. Diced cabbage

1 cup diced butter nut squash o pumpkin

1 and 3/4 liters of water

2 and 1/2 tsp. Salt

1/4 tsp. Pepper powder

3 Mexican flour tortillas, cut into Julienne

 

PEBRE SAUCE

1 clove garlic, minced

1/2 cup of onion cut into small cubes

1 chili pepper, finely chopped

1 large tomato, diced

1/4 cup cilantro, chopped

1 tbsp. Vinegar or lemon juice

1/4 cup olive or vegetable oil

1/2 tsp. Salt

1/4 tsp. Pepper powder

PREPARATION

 While the soup is cooking, cut the ingredients for the pebre and mix all the ingredients in a bowl.

 

FOR NON-VEGETARIANS

Chorizos. Search my videos

 

PREPARATION

Check the lentils for foreign objects and wash them.

You can leave the lentils to soak with some of the 1 and 1/2 liters of water while you begin to prepare and cut the vegetables.

Measure and cut the ingredients for the soup.

In a deep pot, heat the oil and fry the garlic with the onion and herbs together.

Add the rest of the vegetables except the cabbage, cover and make them sweat and brown a little.

Add the cabbage and cook for a few minutes.

Add the lentils, all the water, salt, pepper, bring to a boil, lower the heat and cook slowly for about 45 minutes until the lentils are soft. At this point you can add a more water and salt if you want. Let it rest.

While the soup is cooking, cut the ingredients for the pebre and mix all the ingredients in a bowl.

Put the Julienne of tortillas on a baking sheet and mix with a little oil. Bake them until golden and crispy.

Serve the lentils with the pebre sauce in the center and the julienne of tortillas on top.

FOR NON-VEGETARIANS

Cook the sausages on a stove, cut them into slices and if you wish you can mark them on a griddle.

Serve the lentils with the pebre in the center,  julienne of tortillas on top and the chorizo slices around it.