Latin Style Lentil Soup

1/2 yellow onion, diced
2 medium carrots, sliced into coins
3 stalks celery, diced
2 red potatoes, cubed
6 cloves garlic, minced
1 inch ginger, grated
1 15oz can fire roasted tomatoes
1 tsp sazón
1/2 tsp adobo seasoning
1 cup green lentils
1/3 cup red lentils
6 cups vegetable broth
4 sprigs thyme
1 tsp dry oregano
1 bay leaf

In a large pot over medium heat, add 2 tsp olive oil, onions, carrots and celery. Sauté until onions are softened. Add in potatoes and again stir to combine. Stir in garlic and ginger, and continue to sauté until fragrant. Add in tomatoes, adobo and sazón and stir well. Add in remaining ingredients, stir and raise up heat to bring to a boil. Once at a boil, reduce to a simmer and cover with a lid. Continue to simmer lentils for another 30 minutes or until lentils are fully cooked. Remove sprigs and bay leaves then serve.

I served this with some garlic pita. Spread pita with some vegan butter and sprinkled with some garlic powder and some mashed roasted garlic.

Recipes From Nature

Hi, I’m Nina! I'm a culinary school graduate sharing easy, healthy recipes rich in seasonal produce and whole foods. Let's get cooking!