Lentejas
Total Time
1 hour and 5 minutes
Prep Time
10 minutes
Cook Time
55 minutes
Rating
0 out of 5 stars
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Ingredients
4 servings
- 2 tablespoons oil of choice (I like to use avocado oil)
- 1 1/2 teaspoons cumin seeds
- 1 white or yellow onion (chopped)
- 6 garlic cloves (minced)
- 2 stalks celery (chopped)
- 1 carrot (chopped)
- 2 tomatoes (chopped)
- 1 habanero pepper (finely chopped, or a milder chile like jalapeno if you are sensitive to spicy)
- 1 large Russet potato (peeled and chopped)
- 7 cups vegetable broth
- ½ cup fresh cilantro (chopped, plus extra for serving)
- 1 cup dried green lentils
- 2 teaspoons dried oregano
- ½ teaspoon black pepper
- salt (to taste)
- 1 fresh lime (squeezed, plus extra for serving)
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Preparation
Step 1
Heat the oil in a large pot over medium heat.
Step 2
Add the cumin seeds, onion, garlic, celery, carrot, tomatoes, habanero, and potato. Saute for 10 minutes, stirring frequently.
Step 3
Add the vegetable broth, cilantro, lentils, oregano, and black pepper.
Step 4
Turn the heat to high and bring to a simmer.
Step 5
Reduce the heat to low, cover, and simmer for 45 minutes, or until the lentils are tender.
Step 6
Add the fresh lime juice, and then salt to taste.
Step 7
Garnish with fresh cilantro and lime wedges before serving.
Step 8
Enjoy!
Step 9
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