Lentil Soup
Ilean Almaguer
  • 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
  1. In a large pot, add the avocado oil.
  2. 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.
  3. Add coriander, cumin, paprika, salt and pepper, and stir until everything is mixed. Now, add the lentils and water.
  4. 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.
  5. Just before serving, stir in spinach and cilantro until wilted.
  6. Remove the pot from heat.
  7. Enjoy!