As the weather cools down, nothing comforts like a warm bowl of soup. For Cubans, nothing is cozier than the smell of a Puré de Lentejas lovingly made by your abuela. This is a Spanish-style soup, served alongside thin slices of pan and a glass of red wine. Conchita Lentils and a pour of Conchita Cooking Wine are all you need to bring it home.
Ingredients
• 1 can Conchita Lentils, drained
• 1 onion, diced
• 2 cloves garlic, minced
• 1 carrot, peeled and diced
• 1 potato, peeled and cubed
• 1/4 cup Conchita White Cooking Wine
• 2 tbsp Conchita Extra Virgin Olive Oil
• 1 bay leaf
• 4 cups chicken stock
• Salt and pepper to taste
• Crusty bread for serving
How to make it
In a large stock pot, combine the lentils, onion, garlic, carrot, potato, cooking wine, olive oil, bay leaf, and enough water to cover all ingredients.
Simmer everything together over low heat for 45 minutes to an hour, adding a little more water if needed. Cover the saucepan as the soup cooks.
Slowly pour in the chicken stock while stirring the soup over low heat. Cook for an additional 10 to 15 minutes.
Adjust the seasoning with salt and pepper to your liking. This soup will thicken as it stands, so if you need to reheat it later, just thin it out with a little more stock.
Serve this hearty and flavorful soup to your loved ones. Makes 6 to 8 servings.
