Cuban Style Lentil Soup with Baked Plantains and Lemon Crema

Cuban Style Lentil Soup with Baked Plantains and Lemon Crema

azestforlife.com

A hearty Cuban-style lentil soup with baked plantains and lemon crema, packed with vegetables and traditional flavors. Vegetarian and gluten-free. Warming and nutritious!

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Cooking tools:

  • Blender
  • Spice grinder
  • Citrus press
  • Microplane
  • Pastry brush
  • Stove
  • Oven
  • Pot
  • Chef's knife
  • Cutting board
  • Measuring cup
  • Measuring spoon
  • Wooden spoon
  • Spatula
  • Tongs
  • Mixing bowl
  • Baking sheet
  • Baking pan
  • Parchment paper
  • Paper towel
  • Serving bowl
  • Refrigerator
  • Airtight container

Ingredients

  • 2 teaspoons extra virgin olive oil
  • 1 1/2 cups onion (peeled, 1/3" dice)
  • 2 medium ribs of celery (peeled, 1/3" sliced)
  • 1 cup fresh carrots (peeled, 1/3" dice)
  • 1 tablespoon fresh garlic (peeled and minced)
  • 3 medium bay leaves
  • 2 teaspoons seasoning - Karen's Salt Free Sazón Cuban Seasoning (see below)
  • 1 cup chopped tomatoes in juice (such as "Pomi"brand)
  • 7 cups vegetable broth
  • 2 cups sprouted green lentils ((such as tru Roots brand) see below )
  • 1/3 cup fresh orange juice ((squeeze juice from 2 small clementines))
  • 2 dashes dashes cayenne pepper
  • 1 tablespoon fresh lemon juice

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