Mami’s Lentil Soup


  • 3 cloves garlic, minced
  • 1 medium onion, chopped
  • 1/4 c. sofrito *
  • 3 carrots, peeled and chopped
  • 1 large potato, peeled and diced
  • 4 Roma tomatoes, seeded and chopped
  • 2 medium bay leaves
  • 1 1/2 tsp. cumin
  • 1 tsp. oregano
  • 1 sazón or bouillon cube
  • chopped cilantro
  • olive oil
  • 1 lb. uncooked lentils
  • annatto seed, opt.
  • green olives, opt.
  • 12 c. water
  • broccoli florets


  1. Bring water and lentils to a boil. Add remaining ingredients except broccoli, and simmer until lentils are tender.
  2. Remove bay leaves. Add broccoli just before the soup is done.

* to make sofrito, combine cilantro, onion, garlic, culantro (Chinese flat-leaved cilantro), red bell pepper, green bell pepper and process in food processor until smooth. Extra sofrito can be frozen in ice cube trays and saved for later.

Browse Cook(s): Idalia Dinzey
Browse Theme(s): Soups Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.