A Peruvian lentil soup with vegetables and potato, naturally thickened as it cooks. Home-style, hearty, and economical, with a savory criollo base and a rich texture that stops short of becoming purée.
Rinse the lentils in a strainer. Chop the onion, garlic, tomato, and celery; cut the carrot, yellow potato, and squash into small or medium cubes that fit comfortably on a spoon.
Turn what you find into an experience you can actually bring to your kitchen.
Heat the vegetable oil in a pot over medium heat and cook the onion for 5 to 6 minutes, until soft. Add the garlic, cumin, and black pepper and cook for 1 minute, stirring so the garlic becomes fragrant without burning.
Add the tomato and cook for 3 to 4 minutes, until softened and the sofrito looks more concentrated. Add the celery, carrot, and squash and stir for 1 minute.
Add the lentils, yellow potato, water, and salt. Bring to a boil, reduce to medium-low heat, and cook partially covered for 35 to 40 minutes, stirring occasionally, until the lentils are very tender, the potatoes soft, and the broth has body without becoming dry.
Gently mash a small portion of lentils, potato, and squash against the side of the pot and stir it back in; this thickens the soup without turning it into purée. Turn off the heat, add the cilantro, and serve hot. And that is it! It should fall slowly from the spoon with lentils and vegetables still clearly visible. 😌
