Vegan Lentil and Chorizo Soup

• servings: 6 servings
• active time: 10 minutes
• total time: 1 hour 10 minutes

Ingredients

4 Roma Tomatoes, chopped

3 Garlic Cloves, finely chopped

1 1/2 Tablespoons Avocado Oil

1 Large onion, diced

3 Large carrots, peeled and diced into small pieces

6 oz. Vegan Soy Chorizo, removed from casing

1 Teaspoon Mexican Oregano

2 Cups of Brown Lentils, sorted and rinsed

8 Cups of Vegetable Broth, plus more if needed

1 Bay Leave

Salt and pepper to taste

Directions

In a high speed blender, add the chopped tomatoes and garlic. Blend until smooth. Set aside until needed.

In a large soup pot, heat the oil over medium heat. Once the oil is hot, add the diced onion and carrots. Cook until softened, about 5-7 minutes.

Add the soy chorizo; stir. Cook for 3-5 minutes.

Pour in the reserved tomato and garlic puree and oregano; stir. Cook for 3-5 minutes.

Add the lentils, broth, bay leaf, salt and pepper to taste.

Bring to a boil. Once boiling cover and reduce heat to low. Simmer until the lentils are tender, about 40 minutes.

Taste and add more salt if needed. Remove bay leaf before serving.