I’ve been waiting till the temperatures cooled a bit, before using the lentils (Lentejas) in our Despana Basket. The advantage of jarred lentils, over dried, is that you don’t have to rehydrate them. That’s why I call it a Quick Lentil Soup; it’s relatively faster and easier.

It’s taken us a while to go through all the fabulous meats in our basket, but we’re finally down to the last one, Slachichon, a dry cured sausage. It’s delicious eaten as is, similar to salami, just thinly slice it, and have a glass of wine, maybe some cheese, ahh…I decided to throw some into the soup for extra flavor.

Quick Lentil Soup

  • 2 ounces salchichon (or other dry sausage), cut into 1/4″ pieces
  • 1 leek, cut into thin rings (about 2 cups)
  • 1 carrot chopped into 1/4″ pieces (about 1 cup)
  • 1/4 cup chopped onion
  • 5 cups chicken broth
  • 1 (1.5 lb) jar natural lentils, rinsed and drained

1. In a large dutch oven, heat the salchichon on high heat until it gives off fat, about 2 minutes.
2. Add leeks, carrots, onion, and stir until softened, about 5 minutes.
3. Add chicken broth and lentils and bring to a boil.
4. Turn down to a simmer and cook covered for 30 minutes, stirring occasionally.

Lentil Soup2

You won’t believe how something so simple and so easy can taste so good. It’s healthy too!
posted by jessica at 12:58 AM Filed under Latin, Products, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.