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Sopa de Lentejas Panameña
A hearty and flavorful lentil soup, a staple in Panamanian households, often enriched with vegetables and a hint of smoky flavor from chorizo.
ð§ ææ
- 1 cup Brown or green lentils(rinsed)
- 6 cups Water or chicken broth
- 1 medium Onion(chopped)
- 3 cloves Garlic(minced)
- 2 medium Carrots(diced)
- 2 stalks Celery stalks(diced)
- 2 medium Potatoes(diced)
- 150 g Chorizo(sliced or crumbled, optional)
- 1 tsp Cumin
- 0.5 tsp Oregano
- to taste Salt
- to taste Black pepper
- 0.25 cup Cilantro(chopped, for garnish)
ðšâð³ äœãæ¹
- 1
In a large pot or Dutch oven, sauté onion and garlic over medium heat until softened, about 5 minutes.
- 2
If using chorizo, add it to the pot and cook until browned, then drain excess fat.
- 3
Add the rinsed lentils, water or broth, carrots, celery, potatoes, cumin, and oregano to the pot.
- 4
Bring the soup to a boil, then reduce heat, cover, and simmer for 30-40 minutes, or until lentils and vegetables are tender.
- 5
Season with salt and pepper to taste. If the soup is too thick, add more broth or water.
- 6
Ladle the soup into bowls and garnish with fresh cilantro.
ð¡ ããã®ã³ã
- âFor a richer flavor, use chicken broth instead of water.
- âIf you don't have chorizo, a pinch of smoked paprika can add a similar smoky note.
- âLentils will thicken the soup as it sits, so adjust liquid consistency before serving.
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- Add diced bell peppers along with the onions and garlic.
- Stir in a can of diced tomatoes for a more robust flavor.
- Serve with a side of white rice or crusty bread.