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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