Delicious & Easy
Submitted by Angelica Gastelum
Cook the Cover 2023 recipe finalist.
I have a family tradition of making Lentils Sopita that I started with my children. It’s a recipe passed down from my grandmother, and the term sopita is used to describe something small but valuable. My grandmother, Rafaela Alvarez, used to make sopita de lentejas to show us her love and affection. My spin was to add vegetables to make it more nutritious!
This recipe originally published in issue 71.
2 cups green lentils
6 cups water (ratio of lentils to water 1:3)
2 bay leaves
1–3 tablespoons olive oil
1 large carrot, washed, scrubbed, anddiced (about 1 1⁄2 cups)
2 ribs celery, diced (about 1 1⁄2 cups)
2 medium onions, chopped (about 3 cups)
2–3 medium tomatoes, chopped (about 3 cups)
2 cloves garlic, minced
2 tablespoons ground cumin, plus more to taste
2 tablespoons nutritional yeast, plus more to taste
1 teaspoon salt, plus more to taste
1 teaspoon black pepper
Cubed avocado, queso fresco, or bacon to garnish
To prepare lentils, first wash them thoroughly. Add them to a large stockpot with water and bring to a boil, then reduce heat to simmer. Add bay leaves and let it simmer until lentils are cooked through, about 25 to 30 minutes. Meanwhile, add olive oil to a large sauté pan and sauté carrots and celery for 5 minutes; add the celery and carrots to the simmering lentils.
In the same sauté pan, on medium-low heat, sauté onions, tomatoes, and garlic until soft, 5 to 10 minutes. In a blender, purée the sautéed vegetables to create a smooth texture and add to the simmering lentils. Season with cumin, nutritional yeast, salt, and pepper; stir and adjust to your liking. For a garnish, my kids enjoy avocado, queso fresco, or bacon.
Recipe as tested by Dr. Sabrina A. Falquier