Potaje de Lentejas
Nutritional benefits
- 215 CAL/serving
Ingredients
- 1 Bay leaf, large
- 1 14 ounce bag Brown lentils
- 1 Carrot, large
- 4 Garlic cloves
- 1 Green pepper, small
- 1 tsp Oregano, dried
- 1 Russet potato, large
- 1 Sweet potato, large
- 1 Yellow onion, small
- 8 cups Chicken or vegetable broth, low sodium
- 3 tbsp Tomato paste
- 1/2 tsp Black pepper
- 1/2 tsp Salt
- 1/4 cup Olive oil, extra-virgin
- 1/2 tsp Cumin
Instructions
- Place olive oil in a large pot over medium heat. Add onion, green pepper, and carrot and saute until slightly soft, about 3-4 minutes.
- Add garlic, stir, and continue cooking for another minute. Add oregano, cumin, bay leaf, salt, and pepper. Saute for 2-3 minutes.
- Add broth, tomato paste, and lentils. Stir and bring to a boil over high heat. Cover and reduce heat to low and simmer for 20 minutes.
- Add potatoes and cook until potatoes and lentils are tender, about 10 minutes more.
- Discard bay leaf and serve.