Hungry Haley

it's more than food

Mexican Lentil Soup (Vegan, GF)

Haley Hansen1 Comment

DID YOU KNOW you can use a can of salsa instead of canned tomatoes to make soup? 

DID YOU KNOW that 94% of life on Earth is aquatic? Found that out here

DID YOU KNOW that somewhere around 10,000 Dutch annually pass through the Amsterdam airport? Interesting...

DID YOU KNOW that I don't know why I just told you those random facts? Anyway, here is some soup I made last night! Proven to settle upset tummies, finish cooking in less than 30 minutes, and pair SO WELL with sourdough bread :) 

Makes... a lot 

2 cloves garlic, minced
1/2 yellow onion, chopped*
2 tbsp. tomato puree
3 large carrots, sliced into thin rounds
1 medium zucchini, chopped into quarters
1 1/2 cups chopped kale
4 cups vegetable stock
2 cups water
1 1/2 cups salsa
3 cups cooked lentils
Cilantro, for topping
Optional add-ins: vegan cheese, tortilla strips, pasta

  1. Heat a large dutch oven over medium heat and toss in the garlic and onion. Slowly pour in water by the tablespoon to prevent sticking. 
  2. When the garlic and onion have browned, toss the tomato puree, carrots, zucchini, and kale in. Stir and slowly add more water as needed. Cover and cook until the veggies are softened, about three or four minutes.
  3.  Slowly pour in the vegetable stock, water, and salsa. Finally, add in the lentils and stir to combine. Cover and bring to boil for five minutes, then reduce to a simmer. 
  4. Serve with optional add-ins and cilantro. Enjoy!