Mexican Lentil Soup

I loved lentils and Mexican food before becoming vegan. I never thought of combining the two. That all changed when reading Eddie Garza’s book “Salud”, where he had a recipe for a Mexican lentil soup.

This is my take on his tasty recipe. I’ve added tempeh “chorizo” (which is a staple in my house) to bump up the protein. I’ve also added some red pepper to give extra vitamin c to increase iron absorption. Wether you choose to serve with tempeh, bread, or both, this will leave you satisfied and nourished.