Sopa de Lentejas con Carne (Lentils and Beef Soup)

This post is also available in Spanish

Lentil soups are one of my favorite cold-weather meals. I love to have a big pot in the fridge for an easy, hearty lunch that’s ready to go. I especially love being able to make an entire meal with items that I always have on hand in my fridge and pantry.

This Sopa de Lentejas con Carne (Lentils and Beef Soup) is homey and comforting. I must be in a nostalgic food mood lately, because all I seem to be craving are classic comfort food dishes from my childhood. Sopa de Lentejas con Carne is one of the first things I learned to cook.

Sopas de Lentejas are super easy to make and you can make different variations using pork, chicken, beef, chorizo or even a vegetarian version. I like to serve my lentil soups with rice on the side.

Buen provecho!

Ingredients

• 1 cup of aliños sauce (see recipe here)
• 2 large carrots, peeled and diced
• Salt and pepper to taste
• 1 pound of beef, cut in bite sized chunks
• 1/2 pound of lentils, picked and rinsed
• 8 cups of beef stock
• 1/2 teaspoon ground achiote or color
• 1 teaspoon ground cumin
• 3 medium white potatoes, peeled and diced
• 1/4 cup chopped fresh cilantro

Directions

1. lace the aliños sauce, carrots, beef, lentils, broth, achiote, cumin and stir to combine. Increase the heat to high and bring to a boil.
2. Reduce the heat to low, cover and cook over low heat until the meat and lentils are tender, approximately 35 to 40 minutes.
3. Add the potatoes. Simmer for about 25-30 minutes or until the potatoes are tender.
4. Add the chopped cilantro and season with salt to your taste. Serve with with white rice.