질문하기
Mexican-style lentil soup with tomatoes, chiles, and plantain, rich in plant-based protein and fiber. This healthy, vegetarian family staple supports lower cholesterol and diabetic-friendly eating.
Heat olive oil in a large pot over medium heat and sauté the chopped onion, garlic, and jalapeno until fragrant, about 3 minutes.
Add diced carrot, celery, and tomatoes; cook for another 5 minutes, stirring occasionally, until vegetables are softened.
Stir in ground cumin, dried oregano, bay leaf, salt, and black pepper for 1 minute to toast spices.
Add lentils and vegetable broth, bring to a boil, then reduce heat to a gentle simmer. Cover and cook for 20 minutes, stirring every few minutes to prevent sticking.
Peel and dice plantain; add to the pot along with more broth if needed, and continue simmering for an additional 20–25 minutes, until lentils and plantain are tender but not mushy.
