Ingredients:
- 1/2 diced yellow onion
- 2 medium carrots, sliced into coin shapes
- 3 stalks of celery, finely diced
- 2 red potatoes, cut into cubes
- 6 cloves of garlic, minced
- 1 inch of fresh ginger, grated
- 1 can (15 oz.) of fire-roasted tomatoes
- 1 tsp of sazón seasoning
- 1/2 tsp of adobo seasoning
- 1 cup of green lentils
- 1/3 cup of red lentils
- 6 cups of vegetable broth
- 4 sprigs of fresh thyme
- 1 tsp of dried oregano
- 1 bay leaf
Cooking Method:
- Sautéing the Vegetables: In a large pot, heat 2 tsp of olive oil over medium heat. Add the onions, carrots, and celery, cooking until the onions become translucent. Then, mix in the potatoes and continue to cook, stirring occasionally.
- Adding Aromatics: Incorporate the garlic and ginger, cooking until they release their fragrance. Blend in the fire-roasted tomatoes, adobo, and sazón, stirring well.
- Bringing to a Boil: Add the green and red lentils, vegetable broth, thyme, oregano, and bay leaf. Increase the heat to bring the mixture to a boil.
- Simmering the Soup: Once boiling, reduce the heat to a simmer and cover with a lid. Let the soup cook for about 30 minutes, or until the lentils are tender.
- Final Touches: Before serving, remove the thyme sprigs and bay leaf.
Enhanced Serving Suggestion:
Serve this soup with garlic-infused pita bread. Spread vegan butter on the pita, sprinkle with garlic powder, and top with mashed roasted garlic for an extra burst of flavor.
Enjoy this Latin-style lentil soup, a delectable blend of traditional ingredients and aromatic spices, perfect for a hearty and satisfying meal
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