It’s All About Using The Right Spices
I remember trying lentil soup at a restaurant that shall not be named and it tasted basic…
My guess is that they didn’t add the spices I was used to when my mom would make it for us. Try my version of vegan lentil soup for that guilt free, filling feeling.
- 1 Tomato
- 1/4 Onion
- 1 Garlic clove
- Salt to taste
- Vegetable Broth
- Pinch of ground cumin
- Pinch of oregano
- 1/2 Tbsp Oil
Prep Your Ingredients
Place the bag of lentils in a bowl with water. Rinse the lentils and remove any trash or pieces that float to the top. Get a pot and pour the vegetable broth in with the lentils to cook for about 5 minutes over medium high heat. For my non vegan friends go ahead and use chicken broth instead.
Blend The Veggies
While the lentils are cooking blend the onion, tomato and garlic. Heat the oil in a large pan, make sure it’s big enough to hold the lentils as well. You’re going to be pouring the lentils in there after this next part.
Cook the blended ingredients for about 2-3 minutes over medium heat. Add in the lentils and 4 cups of water.
Spice Things Up
While the lentils continue to cook add in the ground cumin. I like to grind mine manually in the molcajete.
Next add the oregano, crumble and crush in palms and add into the soup.
Taste the broth and add any salt that may be needed at this point. Cover the lentils and reduce heat to low for about another 10 minutes.
This simple and easy to make soup is going to become your new favorite.
Buen Provecho! Enjoy!