Lentil Soup

Name: Lentil Soup
Yield: Makes 4 cups (1 l); 4 first-course servings
Cuisine: Ecuadorian
Ingredients: Freshly ground black pepper, to taste; 1 teaspoon kosher salt; ½ teaspoon Aliño, plus additional, if desired, to pass with soup; 2 teaspoons chopped cilantro; 2 green cabbage leaves, cut into 1½-inch (4-cm) squares; ½ pound (225 g) firm potatoes, peeled and cut into ½-inch (1-cm) cubes; ⅛ teaspoon ground cumin; ⅛ teaspoon dried oregano; 1 small tomato, peeled and cut into ½-inch (1-cm) cubes; ¾ teaspoon Annatto Butter; 1 medium clove garlic, smashed, peeled, and minced; 2 teaspoons very finely chopped onion; ½ cup (90 g) brown lentils

From Ecuador

Preparation info

Makes 4 cups 1 l ) ;
4
first-course servings

Difficulty
Easy

Appears in

Soup

By Barbara Kafka

Published 1998

About

A robust soup for a winter’s night.

Ingredients

½ cup (90 g) brown lentils
2 teaspoons very finely chopped onion

Americas
Ecuador
Starter
Gluten-free
Winter
Spicy
Soup
Vegetarian

Method

In a medium saucepan, stir together the lentils, 3 cups (750 ml) water, the onion, garlic, annatto butter, tomato, oregano, and cumin. Bring to a boil. Lower the heat and simmer, covered, for 25 minutes, o