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Venezuelan Lentil Soup
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
This is the way Venezuelans eat on a budget. A big pot of Venezuelan lentil soup can be stored in the fridge or even frozen for weeks and be ready for a busy day with a nutritious lunch.
Course: Side Dish
Cuisine: Venezuelan
Keyword: lentejas, lentil soup
Servings: 10 plates
  • 300 gr brown lentils
  • 50 grams bacon chunks
  • 1 medium onion
  • 1 medium bell pepper
  • 1 medium potato
  • 1 small carrot
  • 2 garlic cloves minced
  • ¼ cup fresh coriander
  • 2 tbsp olive oil
  • 1 bouillon chicken cube
  • ½ tbsp garlic powder
  • Salt and Pepper
  1. In a big pot over high heat boil 1 liter of water. When the water is boiling add the lentils, the bouillon cube, the carrot and the potato (cut into tiny dices) and let it cook for 10 minutes.
  2. In the meantime heat a small pan over medium heat and pour the olive oil. Toss the bacon chunks and cook until they are semi-crispy, remove and save for later.
  3. Toss the onion and the bell pepper cut into dices in the same pan with the bacon grease. After a couple minutes add the minced garlic and stir. When the garlic is fragrant (about 2 minutes since added) remove from the stove.
  4. Toss the veggies mix and the coriander into a food processor and process until you get a paste --- this is the “sofrito”.
  5. Pour the sofrito, the bacon chunks, and the garlic powder into the lentil soup and let it cook for 15 minutes more over medium heat.
  6. Serve with some fluffy rice.