Easiest Way to Make Sopa De Lentejas Receta Fácil

Bolivian Peanut Soup (Sopa De Mani)

Cómo hacer la sopa de lentejas al curry vegana.

Recipe Summary Bolivian Peanut Soup (Sopa De Mani)

Peanut-based soup topped with fries and parsley.

Ingredients | Sopa De Lentejas Receta Fácil

2 tablespoons vegetable oil, divided, or as needed

1 onion, chopped

1 tomato, skin removed and flesh chopped

1 carrot, chopped

½ cup raw peanuts

4 cups beef broth

½ cup green peas

1 pinch red chile powder, or to taste

1 potato, cut into matchstick-size pieces

2 tablespoons chopped fresh parsley, or to taste

Directions

Heat 1 tablespoon oil in a large pot over medium heat; cook and stir onion, tomato, and carrot until tender, about 10 minutes.

Grind peanuts in a blender or food processor until the consistency of peanut butter, avoiding big chunks. Mix peanut butter, beef broth, and peas into onion mixture; bring soup to a boil. Reduce heat and simmer for 30 minutes. Stir in red chile powder.

Heat 1 tablespoon oil in a skillet; cook and stir potato until crispy and browned, 5 to 10 minutes.

Ladle soup into bowls and top with crispy potato and parsley.

Hot yellow pepper (locoto) paste can be used in place of the red chile powder, if desired.

Info | Sopa De Lentejas Receta Fácil

prep: 25 mins cook: 50 mins total: 1 hr 15 mins Servings: 4 Yield: 4 servings

TAG : Bolivian Peanut Soup (Sopa De Mani)

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