Lentejas A La Leonesa (creamy Leónese Lentil Soup)
Lentejas a la Leonesa, or Creamy Leónese Lentil Soup, is a traditional dish from the Castilian-Leonese cuisine. This hearty and flavorful soup is perfect for a cozy meal, especially during the colder months.
Ingredients
- 1 cup of brown lentils
- 1 onion, chopped
- 2 carrots, diced
- 2 garlic cloves, minced
- 1 bay leaf
- 6 cups of vegetable broth
- 1/2 cup of heavy cream
- Salt and pepper to taste
Instructions
- In a large pot, heat some olive oil over medium heat. Add the chopped onion, diced carrots, and minced garlic. Sauté for 5 minutes until the vegetables are softened.
- Add the brown lentils, bay leaf, and vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for 40-45 minutes, or until the lentils are tender.
- Once the lentils are cooked, stir in the heavy cream and season with salt and pepper to taste. Let the soup simmer for an additional 10 minutes to allow the flavors to meld together.
- Remove the bay leaf and discard it. Serve the creamy Leónese lentil soup hot, garnished with a drizzle of olive oil and a sprinkle of fresh parsley.
Cooking & Preparation
- Preparation time:
- 10 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Carbohydrates
- 40g
- Protein
- 15g
- Fat
- 3g
Supplies
Large pot Stirring spoon Knife Cutting board
Tools
Stovetop
Serving suggestions
Lentejas a la Leonesa is delicious when served with crusty bread or a side salad.
Tips & tricks
For a richer flavor, you can also add a splash of sherry or red wine vinegar to the soup before serving.
Cost
$5