Recipes

Amazing Recipes with the Delicious Flavor of Dangond’s Sazón

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Lentil Soup

Ingredients:

  • 1 lb lentils
  • 2 tablespoons of vegetable oil
  • 1 oz (2 tbspoons) Sazón Dangond’s
  • 1 cup of finely chopped onion
  • 1 1/2 cups of chopped tomatoes
  • 1/2 cup finely chopped carrot
  • 1/2 cup finely chopped potatoes
  • 6 cups (48 oz) water

Directions:

Place the vegetable oil into a large 6-quart saucepan and set on medium heat. Once the pan is hot, add the onion and sweat until they are translucent. approximately 5-6 minutes. Add the tomatoes and the Sazón and cook for 2 minutes. Add the lentils, the carrots, the potatoes and the water. Set the heat to high and bring to a boil. Reduce the heat to low, cover and simmer for about 30-35 minutes, until the lentils and the potatoes are tender. Serve immediately.

Red Bean Soup

Ingredients:

  • 1 lb red beans
  • 2 tablespoons of vegetable oil
  • 1 oz (2 tbspoons) Sazón Dangond’s
  • 1 cup of finely chopped onion
  • 1 1/2 cups of chopped tomatoes
  • 1/2 cup finely chopped carrot
  • 1/2 cup chopped sweet plantain
  • 6 cups (48 oz) water

Directions:

Soak the red beans the overnight. Place the vegetable oil into a large 6-quart sauce pan and  set on medium heat. Once the pan is hot, add the onion and sweat until they are translucent. approximately 5-6 minutes. Add the tomatoes and the Sazón and cook for 2 minutes. Add the beans, the carrots, the sweet plantains and the water. Set the heat to high and bring to a boil. Reduce the heat to low, cover and simmer for about 40-45 minutes, until the beans are tender. Serve immediately.

Chickpea Soup

Ingredients:

  • 1 lb chickpeas
  • 2 tablespoons of vegetable oil
  • 1 oz (2 tbspoons) Sazón Dangond’s
  • 1 cup of finely chopped onion
  • 1 1/2 cups of chopped tomatoes
  • 1/2 cup finely chopped carrot
  • 1/2 cup finely chopped potatoes
  • 6 cups (48 oz) water

Directions:

Soak the chickpeas overnight. Place the vegetable oil into a large 6-quart saucepan and set on medium heat. Once the pan is hot, add the onion and sweat until they are translucent. approximately 5-6 minutes. Add the tomatoes and the Sazón and cook for 2 minutes. Add the chickpeas, the carrots, the potatoes and the water. Set the heat to high and bring to a boil. Reduce the heat to low, cover and simmer for about 40-45 minutes, until the chickpeas and the potatoes are tender. Serve immediately.