Prep Time: 10 minutes  Cook Time: 30 minutes  Total Time: 40 minutes  Yield: 6 servings 


This hearty Latin style lentil soup is loaded with lentils, veggies and most importantly a little Latin flare. An easy to put together!.


  • 1/2 yellow onion (diced)
  • 2 medium carrots (sliced into coins)
  • 3 stalks celery (diced)
  • 2 red potatoes (cubed)
  • 6 cloves garlic (minced)
  • 1 inch ginger (grated)
  • 1 15 oz can fire roasted tomatoes
  • 1 tsp sazón
  • 1/2 tsp adobo seasoning
  • 1 cup green lentils
  • 1/3 cup red lentils
  • 6 cups vegetable broth
  • 4 sprigs thyme
  • 1 tsp dry oregano
  • 1 bay leaf
  • Handful cilantro (optional, but highly recommended)


  1. In a large pot over medium heat, add 2 tsp olive oil, onions, carrots and celery.
  2. Sauté until onions are softened. Add in potatoes and again stir to combine.
  3. Stir in garlic and ginger, and continue to sauté until fragrant.
  4. To the pot, add in tomatoes, adobo and sazón and stir well.
  5. Add in your lentils, vegetable broth, thyme, roughly chopped cilantro and oregano, stir and raise up heat to bring to a boil.
  6. Once at a boil, reduce to a simmer and cover with a lid.
  7. Continue to simmer lentils for another 30 minutes or until lentils are fully cooked.
  8. Remove thyme sprigs and bay leaves then serve. Feel free to add more adobo seasoning if you need just a little more flavor.