Recipe courtesy of
Wendy Lopez
for
Food Network Kitchen
Recipe courtesy of
Wendy Lopez
for
Food Network Kitchen
Watch how to make this recipe.
Vegetarian Sancocho
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- Level: Easy
- Total: 1 hr 20 min
- Active: 25 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 414
- Total Fat
- 11 g
- Saturated Fat
- 2 g
- Carbohydrates
- 70 g
- Dietary Fiber
- 9 g
- Sugar
- 12 g
- Protein
- 15 g
- Cholesterol
- 0 mg
- Sodium
- 1106 mg
This hearty stew, typically made with a variety of meats and root vegetables, is enjoyed throughout Latin America in many different forms. In my vegetarian version, based on Dominican sancocho, red lentils serve double duty as a plant protein and thickener for the fragrant broth scented with aromatics and spices. A filling combination of yuca, squash, plantains and corn round out the dish to make a substantial meal.
- Level: Easy
- Total: 1 hr 20 min
- Active: 25 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 414
- Total Fat
- 11 g
- Saturated Fat
- 2 g
- Carbohydrates
- 70 g
- Dietary Fiber
- 9 g
- Sugar
- 12 g
- Protein
- 15 g
- Cholesterol
- 0 mg
- Sodium
- 1106 mg
Ingredients
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Directions
- Bring a medium pot of water (about 8 cups) to a boil and add the lentils. Simmer over medium heat until tender, 15 to 20 minutes. Drain the lentils and let cool, then transfer to a blender or food processor and puree until smooth; set aside.
- Heat the olive oil in a large pot over medium heat. Add the tomato paste, oregano, paprika, cumin, garlic, bell pepper and onion and cook until the spices are toasted and the tomato paste turns a deep brick red, 3 to 4 minutes. Stir in the lentil puree, squash, yuca, broth, corn, plantain and 1/2 teaspoon salt. Cover and cook over medium heat, stirring occasionally, until the root vegetables are completely tender, about 30 minutes.
- Adjust for salt as needed and stir in the cilantro and lime juice. If you enjoy heat, top with habanero hot sauce.
