My abuelitas Sopita de lentejas w/ a touch of creaminess. RECIPE serves 6-7 4 cups vegetable broth 6 cups filtered water, divided 1/2 lb (1 1/2 cups) lentils 3 tbsp olive or avocado oil 3 Roma tomatoes, roughly chopped 1/2 white onion, roughly chopped 3 cloves garlic, peeled 2 celery ribs, finely diced 2 Large carrots, finely diced 3 Yukon gold potatoes, finely diced 1 Serrano 1 tsp salt 1/2 cup raw cashews 1 cup water Small handful cilantro Limes for garnish 1. Place the cashews in a cup or bowl and cover with hot water and let them soak while you prepare the rest of the soup. 2. Rinse and strain lentils well. 3. To a pot over medium heat, add 3 tbsp oil. Once hot, add lentils & fry for 1 minute. Stir consistently then add in 4 cups vegetable broth & 4 cups water. Let them simmer for 15 minutes. 4. Meanwhile in a blender add the tomatoes, onion, garlic and 1 cup water and blend on high till smooth. 5. Add the blended mixture to the lentil and continue to simmer. 6. Finely dice the potatoes, celery & carrots. Cut a slit in the Serrano. 7. Add the potatoes to the lentils and cook for 7 minutes then add in the chopped celery and carrots and the serrano. Add 1 tsp salt and let this simmer for 10-14 minutes over medium heat. 8. Drain cashews and place in blender with 1 cup of water and blend on high for 1 minute then add to lentil soup. Mix and continue to simmer. Taste and add salt and pepper to your liking. 9. Serve with fresh cilantro and a squeeze of fresh lime juice!
