Lentils, high protein and carbs legumes, are one of the oldest grains which have been collected and grown by mankind. Their consume extended to the Mediterranean and Europe, where they became popular in the making of stews and soups. The lentils and their cooking techniques, just like other legumes, are brought to America in the XVI century during colonization and establishment of new people.
In Venezuela the lentil soup is another of the popular stews made with grains, to which is added the typical sauté and the pork meat (optional). The commonly used and grown lentil is the light-colored one, with about 5mm diameter and that requires around 30 minutes of cooking.
As part of the Latin-American customs, our country has also adopted the tradition of the “prosperity lentils” dish consumed a few minutes after New Year, or during the New Year’s dinner, to allure fortune and good luck.
Lentils are rich in carbohydrates, fiber and proteins, as well as to contain a good amount of water. They also contain minerals such as potassium, phosphorus, magnesium, calcium, iron, folic acid, thiamine, sodium, zinc and vitamin B1.
Ingredients
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500 gr. Lentils soaked in advance |
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1 large Onion, diced |
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4 peeled and cut red Tomatoes |
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1 cup Milk |
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6 tablespoons Milk Cream |
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5 cups Beef Broth |
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2 tablespoons Oil |
Utensils
| Frying pan |
| Knife |
| Cutting board |
| Pressure cooker |
| Blender |
Preparation
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Add oil to a frying pan and fry the onion until caramelized.
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Add the tomatoes for 5 minutes.
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In from the pressure cooker place the lentils with broth and sautee and cook until the pot sounds.
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Allow to cook for about 30 minutes.
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Remove from the pressure cooker, and blend until smooth.
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Add the milk and cream and then heat.
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Serve and enjoy.
