Cuban Lentil Soup With Baked Plantains and Lemon Crema [Vegan, Gluten-Free]

Comfort in a bowl – chock full of vegetables and classic Cuban onion and garlic essence with a kick. This is a robust soup with plenty of vegetables and spiced up with traditional Cuban flavors. Garnished with a lemon-crema and irresistible baked plantains, this dish is warming and full of nutrition!

Contents

Cuban Lentil Soup With Baked Plantains and Lemon Crema [Vegan, Gluten-Free]Ingredients You Need for Cuban Lentil Soup With Baked Plantains and Lemon Crema [Vegan, Gluten-Free]For the Soup: 2 teaspoons extra virgin olive oil 1 1/2 cups onion, peeled and cut into 1/3-inch dice 2 ribs celery, peeled and cut into 1/3-inch slices 1 cup fresh carrots, peeled and cut into 1/3-inch dice 1 tablespoon fresh garlic, peeled and minced 3 medium bay leaves 2 teaspoons salt-free sazón seasoning (recipe below) 1 cup chopped tomatoes in juice 7 cups vegetable broth 2 cups sprouted lentils 1/3 cup fresh orange juice (squeeze juice from 2 small clementines) 2 dashes of cayenne pepper 1 tablespoon fresh lemon juice For the Baked Plantains:For the Roasted Chickpeas:For the Lemon Crema:For the Salt-Free Sazón Seasoning:How to Prepare Cuban Lentil Soup With Baked Plantains and Lemon Crema [Vegan, Gluten-Free]To Make the Salt-Free Sazón Seasoning: Mix all seasoning ingredients together. Yields 1/2 cup. Store in an airtight, glass container in a cool, dark place. To Make the Lemon Crema:To Make the Baked Plantains:To Make the Roasted Chickpeas:To Make the Soup:Notes Cuban Lentil Soup With Baked Plantains and Lemon Crema [Vegan, Gluten-Free]

Cuban Lentil Soup With Baked Plantains and Lemon Crema [Vegan, Gluten-Free]

Ingredients You Need for Cuban Lentil Soup With Baked Plantains and Lemon Crema [Vegan, Gluten-Free]

For the Baked Plantains:

1 ripe plantain, cut into 1/2-inch slices (see notes)
Oil, for baking

For the Roasted Chickpeas:

1/2 cup cooked chickpeas
2 teaspoons oil
2 teaspoons salt-free sazón seasoning

For the Lemon Crema:

16 ounces silken tofu
1/2 teaspoon ground flax seeds
1 teaspoon apple cider vinegar
2 teaspoons fresh lemon juice
1/2 teaspoon lemon rind, grated
1/4 teaspoon sea salt, or more to taste
2 pinches natural cane sugar

For the Salt-Free Sazón Seasoning:

2 tablespoons onion powder
1 tablespoon ground black pepper
1 tablespoon cumin seed, toasted and ground
2 teaspoons lemon zest, dried and ground
2 tablespoons dehydrated garlic, granulated
1 tablespoon oregano
1 teaspoon celery seed, ground
1 teaspoon smoked paprika
2 teaspoons annatto seeds, ground
1/2 teaspoon turmeric

How to Prepare Cuban Lentil Soup With Baked Plantains and Lemon Crema [Vegan, Gluten-Free]

To Make the Lemon Crema:

Place the silken tofu in a fine mesh strainer in the sink. Press with your hands to remove some of its liquid. Using paper towels, press over the tofu, releasing more of its liquid. Repeat with more paper towels, removing as much liquid as you can.
Add the tofu with remaining ingredients and purée in a blender, low to high speed until well blended, about 1 minute.
Place the mixture in a clean bowl and refrigerate for at least 30 minutes.

To Make the Baked Plantains:

Slice a very ripe plantain 1/2-inch thick. Place on a parchment-lined baking sheet. Brush 2 teaspoons of neutral oil over and under slices.
Cook in a preheated 400°F oven until slightly golden, about 5 minutes. Turn over with tongs, brush with 1 teaspoon more oil, and continue cooking until golden and softened, about 5-8 minutes longer. Cut into halved chunks.

To Make the Roasted Chickpeas:

Rinse 1/2 cup cooked chickpeas, place them on a paper towel to dry. Rub gently to remove any skins and discard them.
Place chickpeas on a small baking pan and cook in a preheated 400°F oven for 3 minutes to dry them out.
Add 2 teaspoons oil and 2 teaspoons seasoning, rub in well. Roasted in oven, shaking once, until just a little crispy, about 10 minutes.

To Make the Soup:

Heat oil in a heavy, non-reactive 3-quart pot, add onions and sauté over low-medium heat for 5 minutes until translucent, but not colored.
Add celery, carrots, and bay leaves, stir and cook for 3 minutes. Add the garlic and seasoning and stir one minute more, to release the flavors.
Add the tomatoes, vegetable broth, sprouted lentils, and orange juice. Bring to a boil, then cover and simmer about 35 minutes – stirring occasionally until the lentils are very tender.
Cool slightly and purée 1/3 of the soup in a blender, returning the puree to the pot. Give a big stir.
Taste the soup and salt if necessary — this will depend on the saltiness of your vegetable broth.
Add 2 dashes of cayenne pepper and 1 tablespoon of lemon juice, stir well.
Garnish with lemon crema, plantains, and roasted chickpeas.