Healthy and Delicious can co-exist in this hearty vegetable soup
Latin American, Vegetarian
Author: Tony Bailey
1cupRed Bell Pepperfinely chopped
115 Ounce CanDiced Tomatoesrinsed
1teaspoonYellow Aji Pepperoptional
In a large stockpot, cook the onion, celery, carrot and red pepper in the olive oil over medium heat for about 10 minutes until clear and softened
Boil 1 cup of the water and use it to dissolve the achiote paste, aji paste & the tomato paste. Both the tomato and achiote pastes are notorious for clumping in your soup if they aren't thoroughly dissolved before introducing.
Add this mixture, along with the remaining water, stock, tomatoes and 1 tablespoon of the cilantro to the pot
Bring this to a boil, then reduce to a simmer. Add the lentils, quinoa, spinach and bay leaves
Cook for 1 hour, or until the lentils and quinoa are cooked thoroughly
Remove the bay leaves, serve into bowls and garnish with the remaining cilantro
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