VEGAN LENTIL MEXICAN SOUP
This vegan lentil soup is the best that can be; it is easy, fast and super nutritious.
- 2 chopped celery stalks
- 1 carrot chopped
- 1/2 onion chopped
- 2 garlic cloves minced
- 1 tablespoon extra virgin olive oil
- 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
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.
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.
It's ready when the lentils are soft.
Be careful not to overcook the lentils, so they do not lose their shape.
For the mirepoix, calculate that you have more or less the same amount of onion, carrot, and celery.
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