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Lentil Soup: The Taste of Brazilian Tradition

Name: Lentil Soup: The Taste of Brazilian Tradition
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Brasileira
Ingredients: 1 cup lentils; 1 medium onion, chopped; 2 cloves garlic, minced; 2 medium carrots in cubes; 1 medium potato in cubes; 1 chopped tomato; 2 tablespoons olive oil; 3 liters of water; Salt to taste; Black pepper to taste; Chopped green herbs for decorating

Por

Master Receita Solta

Lentil Soup: The Taste of Brazilian Tradition

Prep Time20 min

Cook Time30 min

Servings4 servings

DifficultyEASY

Calories300 kcal

Resumo para quem tem pressa

"Traditional lentil soup is a comforting and nutritious broth, valued for its richness in plant proteins, iron, and soluble fibers. The preparation begins with the classic sauté of olive oil with golden onion and minced garlic, enriched with tender cubes of carrot, potato, and fresh tomato. Cooking over low heat softens the lentils without completely breaking them down, while the natural starches of the potato release and give a velvety and thick body to the broth. Finished with freshly chopped green onions, it exudes a rustic, welcoming aroma, ideal for evening meals on cold days."

Lentil Soup: The Taste of Brazilian Tradition

O Que Você Precisa Saber

- Sauté the vegetables in olive oil until golden before pouring the water to build aromatic depth at the bottom of the broth. - Cook over low heat after the first boil to soften the lentils and vegetables without breaking the skin of the grains with turbulence. - Add the salt and fresh parsley only at the end of the preparation to preserve the soft texture of the lentils and the aroma of the herbs.

Ingredients

Main Course

1 cup lentils
1 medium onion, chopped
2 cloves garlic, minced
2 medium carrots in cubes
1 medium potato in cubes
1 chopped tomato
2 tablespoons olive oil
3 liters of water
Salt to taste
Black pepper to taste
Chopped green herbs for decorating

Instructions

Main Course

In a large pot, heat the olive oil and sauté the onion and garlic until golden.

Add the carrots, potato, and tomato, sautéing for another 3 minutes.

Add the lentils to the mixture and stir well for 1 minute.

Add the water and season with salt and pepper. Let it cook over medium heat.

After 15 minutes, reduce to low heat and cook for another 25 minutes, until the lentils are tender.

Check the seasoning and adjust if necessary.

Turn off the heat and let rest for a few minutes before serving.

Garnish with green onions before serving.

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Chef Tips

- Sort the lentils and wash in cold water; Unlike beans, brown lentils cook quickly and do not require prior soaking. - Mash two or three pieces of boiled potato against the side of the pan to give instant creaminess to the broth without using thickeners. - Let the soup sit covered off the heat for 5 minutes before serving to settle the flavors and lower the serving temperature.

Variations

- Lentil soup with bacon or paio: brown cubes of smoked bacon or slices of paio sausage at the beginning of the sauté before the vegetables. - Moroccan lentil soup: add a teaspoon of cumin, a pinch of cinnamon powder, and juice of half a fresh lemon at the end. - Velvety lentil cream: process half of the soup in the blender and return to the pot to get a creamy texture with pieces.

Substitutions

- The traditional brown lentil can be replaced by green Canadian lentil or red lentil (which falls apart and creates a velvety cream). - Regular potatoes can be swapped for cassava (yuca), cooked yam, or sweet potatoes in small cubes. - The chopped fresh tomato can be replaced by two tablespoons of concentrated tomato paste.

How to Store

Keep the soup in a closed container in the refrigerator for up to 4 days. The lentils will continue to absorb the liquid in the cold; when reheating in the pan, add half a cup of hot water to adjust the consistency.

Can You Freeze It?

Congele em recipientes próprios deixando 2 cm de espaço para dilatação por até 90 dias a 18°C negativos. Descongele na geladeira durante a noite e ferva na panela por 3 minutos antes de consumir.

What to Serve With

Serve very hot accompanied by slices of rustic sourdough bread toasted in olive oil, freshly grated Parmesan cheese, and a drizzle of raw extra virgin olive oil.

Frequently Asked Questions

Is it mandatory to soak the lentils before cooking the soup?

It is not strictly mandatory. Brown lentils have a thin skin and cook in about 25 to 30 minutes directly in a regular pot. If left to soak for 2 hours, the cooking time drops to 15 minutes.

Why should salt be added preferably at the end of cooking?

Adding too much salt at the beginning of cooking hardens the outer membranes of the legumes, slowing down the natural softening of the lentil starch.

How do I prevent lentil soup from turning watery or thin?

The cubed potato helps to thicken the broth. To thicken further, remove a ladle of lentils and potatoes, mash with a fork until pureed, and return to the pan, stirring well.

Can I make this recipe in the pressure cooker to speed it up?

Yes. In the pressure cooker, after sautéing the ingredients, add the water and cook for only 10 to 12 minutes counted from the start of pressure, letting the pressure release naturally.