Lentil Soup

A hearty, comforting soup made with lentils, beef bone, and fresh vegetables, simmered in a flavorful achiote and garlic broth

Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 60 minutes
Special Equipment: stock pot

Ingredients

• 1 cup lentils

• 250 grams meaty beef bone

• 1 carrot, diced

• 3 medium potatoes, cut into pieces

• 2 cabbage leaves, chopped into small pieces

• 1 white onion branch, finely chopped

• 1 green pepper, diced

• Salt, pepper, and cumin to taste

• 1/2 cup finely chopped cilantro

• 1/2 teaspoon achiote

• 1/2 teaspoon garlic paste

• 1 cube rib broth (bouillon)

Directions

1. In a pot, cook the meaty beef bones with salt, cumin, and pepper until they are very tender.

2. Once cooked, remove the bones and strain the broth. Set both aside.

3. In a separate soup pot, heat a little oil and add the achiote. Stir, then add the chopped white onion and green pepper. Sauté briefly.

4. Add the garlic paste and continue cooking until the onion becomes translucent.

5. Stir in half the chopped cilantro and the diced carrot. Mix well.

6. Pour in the strained beef broth, add the lentils, and cook until the lentils and carrots begin to soften.

7. Add the potatoes and cook until halfway done, then add the cabbage.

8. Once all the vegetables are fully cooked and tender, stir in the remaining cilantro.

9. Remove from heat and serve warm. Optional: Serve with a slice of lemon for added flavor.