Ingredients
- 1 tbsp avocado oil
- 2 cups dry lentils (soak them for at least 4 hours before to enhance the rate of mineral absorption in your body)
- 1 small yellow onion (diced)
- 2 carrots (diced)
- 1 zucchini (diced)
- Soyrizo (medium portion)
- 1 diced canned tomatoes
- 1 tsp coriander
- 1 tsp cumin
- 1 tsp paprika (I used smoked)
- 2 cups spinach
- 1/3 cup cilantro
- 6 cups of water or vegetable broth
- Salt and pepper, to taste
Recipe
- In a large pot, add the avocado oil.
- Once the oil is hot, add the onion, stir for about 1 minute, and add the soyrizo; stir till this one is a little crispy. Then add the carrots, zucchini, and canned tomatoes. Sweat the veggies for about 3 minutes, stirring often.
- Add coriander, cumin, paprika, salt and pepper, and stir until everything is mixed. Now, add the lentils and water.
- Bring to a boil, then reduce heat and simmer for 30-35 minutes until the lentils are softened. Stirring occasionally. You can add water while the soup simmers if it’s too dry.
- Just before serving, stir in spinach and cilantro until wilted.
- Remove the pot from heat.
- Enjoy!
