A Hearty Dominican Root Vegetable Soup
Sancocho is a traditional soup found in many Latin American cuisines, most popular in Dominican Republic and Puerto Rico. Traditionally, it's composed of meat, broth, yuca, platano, and vegetables. As a vegan who is also a Boricua, I found it quite necessary to VEGANIZE this famous cultural dish. This is hands-down one of my favorite soups! It's super filling, healthy and rich in culture! I hope you enjoy this recipe as much as I do!
FLAVORFUL + HEARTY + Comforting
TOTAL TIME: < 45 MINUTES
What You'll Need:
- 1/2 cup dried organic red lentils
- 1 tbsp olive oil (or grape seed oil)
- 1/4 medium yellow onion, chopped
- 1/2 medium red bell pepper, chopped
- 1 spoonful of GOYA Culantro Base
- 1 tbsp tomato paste
- 3 cups water
- 2 cups vegetable stock
- 1/2 small yucca, peeled and cut in half
- 1/2 small yautia, peeled and cut in half
- 1/2 medium corncob, cut in half
- 1/2 small green plantain, peeled & cut in 1/2" thick slices
- 1/4 cup fresh cilantro
- 1/2 tsp ground oregano
- Adobo, sea salt, onion powder for taste.
What To Do:
- Boil the lentils in a pot filled with water for about 20 minutes, or until tender.
- Drain, cool and transfer to a blender. Blend to a smooth puree. Set aside.
- In a large pot, heat the olive oil and add the onion, red bell pepper, garlic and tomato paste.
- Sauté for 1 to 2 minutes, and then add the lentil puree, water, yucca, yautia, corn and plantain. Cook for 35 minutes over medium heat with the lid on, making sure to stir every 10 minutes.
- By the end of the cooking time, the stew should be thick and you should be able to stick a fork through the root vegetables. If you want a thinner consistency, add more water, until desired consistency is reached.
- Stir in the fresh cilantro, ground oregano, adobo and salt to taste.
- If reheating, add some water until stew-like consistency is reached.
- You can always pick up a bag of frozen sancocho vegetables at your local bodega. It'll definitely expedite the process!
- I prefer my sancocho to be on the thicker side, so I add just enough water and vegetable stock to cover the stew.
- A side of rice, beans and avocado.