| Prep: 10 mins | Cook: 40 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 250 | 10g | 1.5g | 33g |
| sugars | fibre | protein | salt |
| 6g | 6g | 11g | 1.2g |
Why I Love Portuguese Sopa de legumes com lentilha vermelha
There’s something magical about a well-crafted soup that warms both the body and the soul. The first time I tried the Portuguese recipe Sopa de legumes com lentilha vermelha, I was immediately transported back to family dinners full of stories and laughter, a hearty bowl of nourishment sitting in front of me.
A Melody of Flavors
This recipe brings together a symphony of vegetables and spices that dance together to create something truly special. The combination of carrots, celery, and potato give the soup a solid foundation, while zucchini adds a touch of summer freshness. Red lentils not only thicken the soup but also provide a subtle, nutty flavor that is truly distinctive. Ground cumin, paprika, and turmeric enhance the overall profile, transforming simple ingredients into something extraordinary.
The Touch of Tradition
Growing up in a household that revered family traditions, this soup resonates deeply with me. My grandparents would often make a simple vegetable soup, stirring in whatever fresh produce they had on hand. Sopa de legumes com lentilha vermelha feels like a sophisticated cousin of those family recipes. The use of fresh, chopped kale and parsley towards the end of cooking, adding both color and a burst of fresh flavor, reminds me of the seasonal greens we used to enjoy.
If you are familiar with the Italian classic “Minestrone,” you’ll find that this Portuguese soup shares a similar spirit but stands out with its unique palette of spices. It’s also reminiscent of Moroccan Harira, particularly with its use of lentils and spices, making it a fun way to explore different culinary traditions. This soup is a perfect match with crusty bread or a light salad, creating a balanced meal perfect for any season.
Inspired by renowned chef Eugénio de Andrade, who is celebrated for his simple yet profoundly flavorful dishes, this soup captures the essence of Portuguese cuisine. His approach to elevating humble ingredients is something that has deeply influenced how I approach cooking, and it’s evident in every spoonful of this rich, flavorful soup.
What I love most about recipes like Sopa de legumes com lentilha vermelha is their ability to bring people together around a simple yet complex dish. So grab your ladle and a big pot, and let’s make some cherished memories around the dining table.
What You’ll Need
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 large carrots, diced
- 2 stalks celery, diced
- 1 large potato, peeled and diced
- 1 zucchini, diced
- 1 cup red lentils, rinsed
- 8 cups vegetable broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon turmeric
- 1 cup chopped kale
- 2 tablespoons chopped fresh parsley
- 1 lemon, cut into wedges (for serving)
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Method
Step One
Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Step Two
Add the minced garlic, diced carrots, and diced celery to the pot. Cook for another 5 minutes, stirring occasionally.
Step Three
Stir in the diced potato and zucchini, and cook for an additional 5 minutes.
Step Four
Add the rinsed red lentils, vegetable broth, salt, black pepper, ground cumin, paprika, and turmeric to the pot. Bring to a boil.
Step Five
Once boiling, reduce the heat to low and let the soup simmer for 25-30 minutes, or until the lentils and vegetables are tender.
Step Six
Stir in the chopped kale and let it cook for another 5 minutes.
Step Seven
Remove the pot from heat and stir in the chopped fresh parsley.
Step Eight
Serve hot with lemon wedges on the side for squeezing over the soup. Enjoy!
