Latin Style Lentil Soup
Ingredients
- 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
Preparation
In a large pot over medium heat, add 2 tsp olive oil, diced onions, carrots, and celery. Sauté until onions are softened.
Add in cubed potatoes and stir to combine. Then, stir in minced garlic and grated ginger, and continue sautéing until fragrant.
Mix in the fire-roasted tomatoes, adobo seasoning, and sazón. Stir well to combine.
Add the green lentils, red lentils, vegetable broth, sprigs of thyme, dry oregano, and bay leaf. Stir to combine and raise the heat to bring the mixture to a boil.
Once the soup is boiling, reduce the heat to a simmer and cover the pot with a lid. Allow the lentils to simmer for about 30 minutes or until they are fully cooked.
Remove the sprigs of thyme and the bay leaf from the soup before serving.
