Lentil soup
Sopa de lentejas

Mustard soup
  • 300 GRAM LENTILS
  • 200 GRAM CHORIZO, cubed
  • 4 POTATOES, peeled and cubed
  • 1 ONION, chopped
  • 2 STEMS CELERY, cut
  • 1 LEEK, sliced
  • 2 CLOVES GARLIC, chopped
  • 4 CUPS BEEF STOCK
  • 1 TOMATO, cubed
    •
 
  • 3 CUPS CHICKEN STOCK
  • 1 LEEK, sliced
  • 1 CUP CREAM
  • 2 TBSP CORN STARCH
  • 2 TBSP COARSE MUSTARD
    •

Stir fry the onion, leek, garlic, chorizo and celery for 5 minutes. Add the stock, the lentils and the potatoes, bring this to the boil and simmer for half an hour. Towards the end, add the tomatoes.

This soup is served for New Year, since the lentils represent the coins one so hopes to earn. Some countries have the same habit, whilst others go for the big money and serve green leafy vegetables, for bank notes. On Worldcook's New Year page you will find New Year recipes from all over the world. Click on culinary calendar for more links between tradition and cooking.

See also recipes for Brazilean lentil soup, Spanish lentil soup and Turkish lentil soup.

Stir fry the leek for 5 minutes. Add the chicken stock, bring to the boil and simmer five minutes. Add the cream and the mustard and bring to the boil. Dissolve the corn starch in some water and add to the soup. Heat, while stirring, until the soup thickens.

This is a recipe from Zaandam.


Click for Worldcook's recipe page

 

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