Lentils and Amaranth Soup
Prep time: 
Cook time: 
Total time: 
Serves: 6
Grandma's lentil soup can't get any better.
  • 1 ½ cup of Lentils
  • ½ cup amaranth seeds
  • ¾ lb Mexican sausage (chorizo) sliced
  • 1 small onion, finely chopped
  • 3 garlic cloves
  • 1 large potato, diced into small cubes
  • 2 carrots, peeled and diced into small cubes
  • 1 tomatoe
  • 2 bay leaves
  • 1 tbs paprika
  • Olive oil
  • 1 chicken bouillon cube
  • Salt to taste
  1. Rinse the lentils and drain.
  2. In a big pot add some oil and fry the onion and the garlic.
  3. Add the chorizo and cook for one minute.
  4. Puree the tomato in a blender and stir into the pot.
  5. Add the lentils, amaranth, bay leaf, paprika and the chicken bouillon.
  6. Add 4 cups of water and bring to a boil, then lower the heat.
  7. Add the carrots and potatoes and simmer, stirring occasionally so the lentils don`t stick to the bottom of the pot. Cook until the carrots and the lentils are soft.
  8. Add more hot water if you notice that the water gets consumed before the lentils are done. Discard the garlic and the bay leaves.
  9. Taste and add salt if necessary, serve and enjoy.
Recipe by The Artisan Cookery at http://theartisancookery.com/lentils-and-amaranth-soup/