VEGAN LENTIL MEXICAN SOUP
This delicious vegan lentil soup is not only exceptionally easy and quick to prepare but also packed with nutrients, making it the best choice for a satisfying and healthy meal. Serve it with a grilled cheese or a hearty salad.
6 people
Calories: 470.75kcal
Ingredients
- 1 tablespoon extra virgin olive oil
- 2 chopped celery stalks
- 1 carrot chopped
- 1/2 onion chopped
- 2 garlic cloves minced
- 1 big pinch of salt
- 1 1 / 2 cups dried green lentils
- 4 large tomatoes pureed
- 5 cups water
- 1 bay leaf
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried marjoram
Instructions
- In a large pot over low heat put the olive oil, carrot, celery, onion and a good pinch of salt. Leave for a few minutes or until the vegetables soften.
- Put the garlic and let three more minutes. Don't let the garlic burn.
- Add the rest of the ingredients, cover and leave for 20 minutes or until the lentils are soft.
- Be careful not to overcook the lentils so they do not lose their shape.
Notes
- The soup is ready when the lentils are soft.
- Be careful not to overcook the lentils, so they do not lose their shape and be mushy.
- When preparing the mirepoix, make sure to use an equal amount of onion, carrot, and celery.
- Save leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
Serving: 1serving | Calories: 470.75kcal | Carbohydrates: 77.91g | Protein: 32.05g | Fat: 3.84g | Saturated Fat: 0.55g | Sodium: 40.04mg | Potassium: 1420.92mg | Fiber: 38.24g | Sugar: 5.72g | Vitamin A: 2488.17IU | Vitamin C: 18.52mg | Calcium: 94.26mg | Iron: 9.4mg