INGREDIENTS
2-3 T extra virgin olive oil
1t cumin seed
3-4 cloves of garlic, minced
3/4 to 1 cup sofrito (and choose a Puerto Rican variety if one is available)
32 oz tomato juice
2 tbs tomato paste
3-4 cups of water
1 cup red lentils
1 lb cheese tortellini (I use whole wheat here as they stand up well to the flavors)
1/4 t cayenne pepper
zest of 1 lemon
1/2 cup chopped parsley
ground black pepper to taste.
(optional) 1/2 pound raw, peeled and deveined shrimp cut into small bites
RECIPE
Bring a stock pot to temperature over medium high heat. Add olive oil and then cumin seed. Cumin should sizzle. As soon as the sizzle dies down (about a minute), add the garlic and reduce heat to medium. Stir continuously for another minute or two. Add the sofrito, which will separate a little as it cooks. That's alright. Continue stirring for another 2-3 minutes until the sofrito becomes very aromatic.
Add the lentils, cayenne pepper, tomato paste and tomato juice. Add about 3 cups of water and bring the pot back up to medium high heat. Bring to a boil, reduce heat to medium low, cover and simmer for about 35 minutes until the lentils are very tender. You may need to add more water during this time depending on how moist the sofrito is and how much water the lentils absorb.
After the 35 minutes have passed, check to ensure the lentils are cooked and that you have enough of a liquid that the soup can return to a nice boil. Add water if necessary (no more than a cup) and increase heat to medium high and bring to a boil. Add the lemon, parsley, freshly ground pepper and tortellini and cook according to the time on the tortellini package. If you want to add shrimp, add them now.
Garnish with freshly chopped parsley and, if available, a sprinkle of pomegranate seeds and enjoy!
Serve with seeded whole wheat soda bread and a green salad.
Serve with seeded whole wheat soda bread and a green salad.
