Latin-Inspired Lentil Soup
Ingredients:
- 1/2 yellow onion, finely diced
- 2 medium carrots, sliced into coins
- 3 stalks celery, finely diced
- 2 red potatoes, cubed
- 6 cloves garlic, minced
- 1-inch piece of ginger, freshly grated
- 1 15 oz can of fire-roasted tomatoes
- 1 teaspoon sazón seasoning
- 1/2 teaspoon adobo seasoning
- 1 cup green lentils
- 1/3 cup red lentils
- 6 cups vegetable broth
- 4 sprigs of fresh thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- A handful of cilantro, roughly chopped (optional, but recommended)
- Olive oil, for sautéing
Instructions:
- Begin by heating 2 teaspoons of olive oil in a large pot over medium heat.
- Add the finely diced onions, carrots, and celery to the pot. Sauté until the onions are translucent and the vegetables begin to soften.
- Stir in the cubed potatoes, ensuring they are evenly distributed amongst the other vegetables.
- Incorporate the minced garlic and grated ginger into the pot, stirring continuously until fragrant aromas arise.
- Next, add the fire-roasted tomatoes, sazón seasoning, and adobo seasoning to the pot. Stir well to combine all ingredients.
- Introduce both the green and red lentils, followed by the vegetable broth, fresh thyme sprigs, chopped cilantro (if using), and dried oregano. Stir the mixture thoroughly.
- Increase the heat to bring the soup to a gentle boil.
- Once boiling, reduce the heat to a simmer and cover the pot with a lid.
- Allow the soup to simmer for approximately 30 minutes or until the lentils are tender and cooked through.
- Once cooked, discard the thyme sprigs and bay leaf from the soup.
- Taste and adjust seasoning if necessary, adding more adobo seasoning for additional flavor, if desired.
- Serve the hearty Latin-inspired lentil soup hot, garnished with fresh cilantro leaves if desired.
Additional Information:
This Latin-style lentil soup offers a nutritious and comforting dish inspired by the vibrant flavors of Latin American cuisine. Lentils are an excellent source of plant-based protein, fiber, and various essential nutrients, making this soup both satisfying and wholesome.
For a heartier variation, consider adding diced chorizo sausage or shredded rotisserie chicken during the cooking process. Additionally, serving the soup with a side of crusty bread or fluffy white rice can elevate the meal and provide a complete dining experience.
This recipe is not only delicious but also versatile, allowing for customization based on personal preferences and ingredient availability. Whether enjoyed as a light lunch, cozy dinner, or meal prep option for the week, this Latin-style lentil soup is sure to become a favorite in your culinary repertoire.
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 piece of ginger, grated
- 1 15 oz can of 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 of thyme
- 1 tsp dried oregano
- 1 bay leaf
- A handful of cilantro (optional but highly recommended)
Instructions:
- In a large pot over medium heat, add 2 tsp of olive oil, 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, and sazón. 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 Latin-style lentil soup!