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Lentil soup

🇧🇷Brazil

View in original language

(Português)

Tempo de preparo

2 hour(s)

Porções

5 servings

Daliane Azambuja

@receitasdalebrink
  • Ingredients
  • Recipe
  • Meat on the bone1 unit(s)
  • Water for cooking meat and vegetables2 cup
  • Tomato1 unit(s)
  • Onion1 unit(s)
  • Pumpkin with skin (piece)1 cup
  • Lentil1 cup
  • Water to cook the Soup2 l
  • Salt1 dessert spoon
  • Oregano to taste
  1. In a pressure cooker, place the beef (preferably bone-in) and a cup of water and let it cook for a while.
  2. Cut about 3 pieces of pumpkin and peel. Reserve the pumpkin, cut the rind of the pumpkin into very small pieces and place it with the meat.
  3. Cut the tomato and onion. After the meat is well cooked, add the chopped tomato and onion together. If it dries too much, add a little water, take care not to burn it and add it whenever I need a little water.
  4. With the help of a wooden spoon, press the pumpkin skins (a bunch of beats on the bottom of the pan) to help desmachalas faster.
  5. The pumpkin that was reserved, cut into strips not too wide and sauté them together.
  6. It took me about 20 minutes to sauté the food.
  7. Add the lentil (a 200 ml glass), the two liters of water, salt and oregano. Cover the pressure cooker and boil for 45 minutes if using natural water, if using hot water, cook for 30 minutes.
  8. Very important, the pressure cooker has two screws on the side referring to its handle NEVER exceed this water limit for your safety.
  9. Because the squash skin will give off a green smell, my mom thinks I was cooking kale.
  10. I like a lentinha with plenty of broth, if you want a more consistent lentil, reduce the water.
  11. Doing this way the meat will be very tender and with the spoon you can cut it. Amount of meat is optional. But let it have a little bone to drop calcium into the soup (so my aunt used to say).
  12. My lentil had only 2 pieces of pumpkin so I keep the broth thin, the more pumpkin the tastier it is so I indicated a cup (counting the skin).
  13. Both rice and lentils did not use olive oil or oil (I activated the meat's natural fat using a little water)

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