Instructions:
In a large pot over medium heat, sauté diced onions, carrots, and celery in 2 tsp of olive oil or a splash of water until onions are softened.
Add cubed potatoes to the pot and stir to combine.
Stir in minced garlic and grated ginger, sautéing until fragrant.
Add fire-roasted tomatoes, adobo seasoning, and sazón. Stir well to combine.
Add green lentils, red lentils, vegetable broth, thyme sprigs, chopped cilantro, and dried oregano. Stir and bring to a boil.
Reduce heat to a simmer, cover the pot with a lid, and cook for about 30 minutes or until lentils are tender.
Remove thyme sprigs and bay leaf. Adjust seasoning with more adobo seasoning if desired.
Serve hot and enjoy your hearty vegan Latin-style lentil soup!
Notes:
Ensure adobo seasoning and sazón are vegan-certified.
Cilantro adds a fresh flavor, but it’s optional based on preference
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