Tuesday, December 4, 2012

Colombian lentil soup with Salami

Now that winter is coming, there is nothing more comforting that a bowl of hot soup. This lentil soup is very easy to make and is delicious.

  • 1 1/2 cups dry lentils
  • 1/2 cup diced potato
  • 1 carrot peeled and grated
  • 1 cube chicken or vegetable bouillon
  • 2 bay leaves
  • 1 cup diced salami
  • 2 ripe tomatoes diced
  • 1/2 cup minced scallions
  • 2 cloves garlic, minced
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground achiote or annato
  • 5 cups water

In a soup pot, add the water, lentils, bay leaves and chicken bouillon. Add the diced potatoes and grated carrot and bring to boil. 

Reduce the temperature to medium and let simmer covered for about 25 minutes.

In the meantime, in a frying pan brown the diced salami. Do not add any oil. Once the salami is crisp, drain over kitchen paper and set aside.

Prepare the sofrito in the same pan, using the oil left from the salami, fry the scallions and garlic for 5 minutes over medium heat. 

Add the tomatoes, cumin, achiote, salt and pepper. Cook for 5 more minutes. Set aside.

Uncover the pot and let simmer until the lentils and potatoes are tender and the soup has thicken a bit. 

Add the sofrito and the salami. Season with salt and pepper and serve hot.