Easy Vegan Mexican Soup
Why I Love This Recipe
This is a simple and easy vegan recipe I learned how to make during my time in San Cristobal de las Casa, Chiapas, Mexico.
Ingredients You'll Need
16oz, 1 bag of Lentils
3 Large Tomato’s
2 Cloves of Garlic
3 Slices of a Yellow Onion
3-4 Ripe Plantains (the darker the plantain the riper and sweeter it will be!)
Pinch of salt and black pepper (to taste)
Olive Oil/ oil of choice for frying
Boil Lentils until cooked (follow back of bag for instructions)
Chop tomatoes into fourths so they are easier to blend
Add Tomatoes, garlic, onion, salt, and pepper into a blender until liquefied
Thinly slice plantains so they are easier to fry
Fry until both sides are golden brown
Once Lentils are done cooking add the blended tomato mixture and plantains into the bowl. The tomato mixture will be cold so make sure to keep your stove on low heat to warm up the soup.
Tip: For a sweeter taste, add some honey into your pot!
Pairs Well With