Real Recipes From Real Home Cooks ®

abuela's lentils

a recipe by
Kim Spurlin
Columbus, OH

This lentil recipe is one of the many Cuban dishes that my Abuela made frequently as we were growing up. She always made it more into a puree that was always served over white rice. I have a few of my own alterations in this recipe (like leaving the lentils & all of the other ingredients un-pureed) but for the most part, it tastes just like hers. The house smells AMAZING as it's cooking and it brings back wonderful childhood memories! Mi Abuela is now 95 yrs old and hasn't cooked for many years, but I'm carrying on the Cuban flavors and traditions.

method Stove Top

Ingredients For abuela's lentils

  • 1 pkg
  • 16oz pkg
    dried lentils
  • 1 md
  • 4 sm
  • 4 stalk
  • 3 Tbsp
  • 4 tsp
    minced garlic
  • 1 tsp
    garlic powder
  • 6 c
    unsalted chicken stock
  • 1 Tbsp
  • 1/2 Tbsp
    dried oregano
  • 2
    packets sazon
  • salt & pepper to taste
  • 1 Tbsp
    olive oil
  • 1
    bay leaf

How To Make abuela's lentils

  • 1
    Peel & chop the onion, peel & chop the carrots, clean and chop the celery stalks. Slice the kielbasa and then quarter all of the slices.
  • 2
    In a Dutch oven pot, melt the butter and add olive oil to butter and saute the chopped onion, carrot & celery along with the oregano over med-low heat.
  • 3
    As the vegetables are sauteing, lightly brown the kielbasa quarters in a skillet over medium heat. Remove from heat once browned.
  • 4
    Once the vegetables begin to soften, add the minced garlic to the Dutch oven, stirring around until the garlic becomes fragrant.
  • 5
    Add the unsalted chicken stock, browned kielbasa, cumin, garlic powder, sazon, bay leaf and salt & pepper to the vegetable mixture.
  • 6
    Clean and rinse the lentils per package directions and then add the lentils to everything else in the Dutch oven. If more liquid is needed, add 1 cup of hot water.
  • 7
    Bring pot to a boil and then reduce heat, cover and simmer for 30 mins. Remove bay leaf before serving. Serve over rice if desired (that's how we've always eaten them). Enjoy!

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