Sopa De Lentejas Vegana Con Jengibre, Limón Y Coco

black beans

🥗Healthier: lentils

💰Cheaper: pinto beans

Lentils are high in protein and cook faster.

canned tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: crushed tomatoes

Fresh tomatoes enhance flavor and nutrition.

avocado

🥗Healthier: sliced cucumber

💰Cheaper: mashed peas

Cucumber adds freshness, while peas offer creaminess.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and healthy fats.

Heat olive oil in a large pot over medium heat until shimmering.

Add chopped onion and sauté until translucent, about 5 minutes.

Stir in minced garlic and diced jalapeño; cook for 1-2 minutes until fragrant.

Add diced bell pepper, carrot, and zucchini; cook until slightly tender, about 5 minutes.

Pour in canned tomatoes and vegetable broth; bring to a boil.

Add black beans and corn; reduce heat and simmer for 15-20 minutes.

Stir in cumin and paprika; season to taste with salt and pepper.

Remove from heat and stir in lime juice and chopped cilantro.

Serve hot, garnished with avocado slices and additional cilantro.

Cooking Techniques

Spice Level:

Dietary