Spiced Lentil Sope – Lentils.org

Spiced Lentil Sope

  By lentilsorg  ,   

January 24, 2024

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  • Prep: 15 Minutes
  • Cook: 15 Minutes

  • 15 Minutes

    15 Minutes

    30 Minutes

  • Yields: 10
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Directions

  1. Pre-heat a fryer to 375°F (190°C).
  2. In a stand mixer or a metal bowl, combine masa, stock, and salt. Knead well until a smooth dough forms, working for an additional 3-5 minutes thereafter.
  3. Divide dough into 10 equal balls and cover with a damp towel, allowing to rest for 10 minutes.
  4. While dough is resting, heat a sauté pan and add oil, lentils, and onions. Cook until onions become translucent. Add taco seasoning and water. Toss well to coat and set aside.
  5. When the dough is ready, flatten each ball into a ½ inch thick disk.
  6. Fry each sope in oil for roughly 30 seconds per side, then remove and allow to cool and drain. When the sope are cool enough to handle, pinch the edges up to form a shallow bowl shape and then fry again until golden and fully cooked, roughly 2 minutes. Remove and drain well. Repeat this process with the rest of the sope.
  7. To serve, fill your sope with the lentil crumble and garnish with tomatoes, queso, and cilantro.

Ingredients

2 cups (500 mL) Masa-Harina

1 ½ cups (375 mL) vegetable stock, warm

1 tsp (5 mL) kosher salt

2 Tbsp (30 mL) canola oil

2 cups (500 mL) whole red lentils, cooked and drained

½ cup (125 mL) yellow onion, minced

2 Tbsp (30 mL) taco seasoning

2 Tbsp (30 mL) water

1 cup (250 mL) Roma tomatoes, small dice

½ cup (125 mL) queso fresco, crumbled (plant-based for vegan option)

¼ cup (60 mL) cilantro, minced

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Nutrition Facts

Serving Size1 Sope with ¾ cup (175 mL) lentil crumble and toppings
Calories240
Sodium510 mg
Potassium423 mg
Protein10 g
Cholesterol5 mg
Sugar4 g
Total Fat5 g
Saturated Fat1 g
Total Carbohydrates38 g
Dietary Fiber8 g