Authentic home cooking from Chile, with US measurements. 
Lentils with Hominy and Vegetables
During this time of late summer or early fall, I love all the different vegetables we can find. I like adding various vegetables to soup—not only for the flavor, but also to get the vitamins and minerals our bodies need. The different colors also make the soup more cheerful. If you are vegetarian, use vegetable broth or water instead of chicken broth and omit the chicken bouillon cubes.
Lentils with Hominy and Vegetables
During this time of late summer or early fall, I love all the different vegetables we can find. I like adding various vegetables to soup—not only for the flavor, but also to get the vitamins and minerals our bodies need. The different colors also make the soup more cheerful. If you are vegetarian, use vegetable broth or water instead of chicken broth and omit the chicken bouillon cubes.
Open in Cookpad AppSteps
- 1
Wash the hominy and cook it in 1 cup of water until tender. Measure and chop all the ingredients for the recipe. Check the lentils to make sure there are no small stones or debris. Heat the olive oil in a pot and sauté the onion, garlic, carrot, red bell pepper, and green bell pepper together until softened.
- 2
Add the cooked hominy with its liquid and the lentils. Add the remaining ingredients. Bring the liquid to a boil, then reduce the heat and simmer for about 25 minutes, or until the lentils are tender and the soup is thick. Add more liquid if you like.
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