Instructions:
- In a large pot over medium heat, add 2 tsp of olive oil or a splash of water for sautéing, diced onions, carrots, and celery.
- Sauté until the onions are softened. Add in the cubed potatoes and stir to combine.
- Stir in the minced garlic and grated ginger, and continue to sauté until fragrant.
- To the pot, add the fire-roasted tomatoes, adobo seasoning (make sure it’s vegan), and sazón (ensure it’s vegan). Stir well.
- Add the green and red lentils, vegetable broth, thyme sprigs, roughly chopped cilantro, and dried oregano. Stir and raise the heat to bring the mixture to a boil.
- Once it reaches a boil, reduce the heat to a simmer and cover the pot with a lid.
- Allow the lentils to simmer for another 30 minutes or until they are fully cooked.
- Remove the thyme sprigs and bay leaf, then serve. If desired, add more adobo seasoning for extra flavor.
Enjoy your hearty and delicious vegan Latin-style lentil soup!
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