Lentil Soup Veracruz Style is a rich lentil soup with chorizo and bacon, tomatoes, eggs, and fried ripe plantains (plátano maduro).
▶In Mexico, the main producers of lentils are: Michoacán and Guanajuato with over 60% and 30% of the national product, respectively.
▶Veracruz was the first city founded by the Spanish in Mexico, so the Spanish component is very present in its gastronomy. This combines with the pre-Columbian Mesoamerican tradition and elements of African and Caribbean cuisine.
▶▶I used Urid dal lentils (Vigna Mungo), white, peeled, with a black shell and white inside. They are primarily consumed in India, usually with rice, for pancakes (dosa), flatbreads (papadums) or dumplings (idlis).
▶▶▶And directly from Brazil 🇧🇷 comes the smoked linguiça.
Another Mexican recipe from Veracruz:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 2 People
- Cooking methods: Boiling, Stove
- Cuisine: Mexican
- Seasonality: All Seasons
Ingredients
- 14 oz dried lentils
- 3.5 oz tocino (or diced bacon)
- 1 chorizo
- 1/4 onion
- 1 clove garlic
- 1 ripe plantain
- 1.7 cups tomato sauce
- 1 leaf bay leaf
- 2 to taste eggs
- to taste olive oil
- to taste salt and pepper
- to taste salt and pepper
Steps
After soaking the lentils for a few hours, drain and boil in 6 cups of water with bay leaf for 30 minutes.
Sauté the tocino (or bacon), add the chorizo.
Sauté the onion and garlic in a little oil, add the tomato sauce, and cook for 15 minutes.
Combine the chorizo and lentils.
Fry the plantain slices.
Add to the preparation, adjust salt and pepper, add the cilantro, and proceed to cook for 20 minutes.
In the last 10 minutes, crack the eggs into it.
FAQ (Questions and Answers)
What is tocino?
Tocino is bacon in Spanish, typically derived from pork bacon and often cubed in Spain.
