- ½ cup of potato, diced
- ½ cup of carrot, diced
- ½ cup of chayote, diced
- ½ cup of red sweet peppers
- ½ cup of yellow onion, diced
- ½ cup of celery, chopped
- 1 garlic clove, chopped
- 2 cups of lentils
- 2 cups of vegetable broth
- 2 cups of water
- A splash of olive oil
- Salt and water to taste
- 3 tablespoons of cilantro, chopped to garnish
Directions:
- In a pot add the olive oil and sauté the onions, garlic, and peppers. Then add the rest of the vegetables, except the cilantro. Cook for 3 minutes
- Carefully add the liquids (broth and water) and lentils. Let the soup boil, and once you get to a rolling boil, immediately turn down the temperature to medium – low. Simmer all together until the lentils are done.
- Blend one cup of the soup and return this mixture to the soup. Mix well and garnish with cilantro.