Dominican Lentil Soup Recipe

Ingredients

• 1 cup Brown Lentils (Rinsed and soaked for 20 minutes)
• 2 tablespoons Olive Oil (Extra‑virgin recommended)
• 1 medium Yellow Onion (Diced)
• 2 stalks Celery Stalks (Diced)
• 5 cloves Garlic Cloves (Whole (or roughly chopped))
• 4 cups Water (Plus extra as needed during cooking)
• 2 medium Carrots (Diced)
• 1 cup Butternut Squash (Diced (can use any winter squash))
• 2 tablespoons Tomato Paste (Concentrated)
• 1 cube Chicken Bouillon Cube (Can substitute with 1 tsp kosher salt for a vegetarian version)
• 1/4 cup Fresh Cilantro (Chopped, plus extra for garnish)
• to taste Salt (Adjust at the end)
• 1 clove Extra Garlic Clove (Finely grated and added at the very end (optional))
• 2 tablespoons Parmesan Cheese (Freshly grated, optional topping)

Instructions

1. Rinse and Soak Lentils

   Place the lentils in a colander, rinse under cold water, then transfer to a bowl and cover with water. Let soak for 20 minutes before draining.

   Time: PT20M

2. Prepare the Vegetables

   While the lentils soak, dice the onion, celery, carrots, and butternut squash. Keep the garlic cloves whole (or roughly chop if preferred).

   Time: PT10M

3. Sauté Aromatics

   Heat 2 tbsp olive oil in the Dutch oven over medium heat. Add the diced onion, celery, and whole garlic cloves. Sauté until the onion becomes translucent and the vegetables are soft, about 5 minutes.

   Time: PT5M

   Temperature: medium heat

4. Add Lentils and Toast Lightly

   Drain the soaked lentils and add them to the pot. Stir and sauté for 2 minutes to coat the lentils with the aromatics.

   Time: PT2M

   Temperature: medium heat

5. Add Water and Simmer Lentils

   Pour in 4 cups of water (or enough to fully cover the lentils). Bring to a gentle boil, then reduce to a simmer. Cook for 40 minutes, checking occasionally and adding a splash of water if it looks dry.

   Time: PT40M

   Temperature: medium heat

6. Add Remaining Veggies and Seasonings

   Stir in the diced carrots, butternut squash, tomato paste, and the chicken bouillon cube (or 1 tsp kosher salt). Add a small splash of water if needed. Continue to simmer for another 20 minutes, or until the vegetables are tender and the soup has thickened.

   Time: PT20M

   Temperature: medium heat

7. Finish with Fresh Herbs and Final Seasoning

   Remove any large cilantro stems. Add the chopped cilantro, a pinch of salt, and the extra grated garlic (if using). Stir gently and let sit for 2 minutes to meld flavors.

   Time: PT5M

8. Serve

   Ladle the soup into bowls, optionally top with grated Parmesan cheese and serve with crusty bread or your favorite starch.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

12g

Carbohydrates

35g

Fat

5g

Fiber

10g