Lentejas en su jugo A warm guiso for the heart 🫀 Recipe: I cup lentils, uncooked - Salsa ingredients: 1 tbsp olive oil 12 tomatillos, about 1 lb 2 garlic cloves 3 serranos 1/2 tsp cumin powder 1/4 of a large onion Cilantro bunch 1 -1/2 cup water 1 (v) chick’n cube Salt to taste - 1 cup broth (1 cup warm water, 1 bouillon cube diluted) 1 cup water Small bunch of cilantro Optional bean broth/caldo de frijoles de la olla Heat large pan, add 1 tbsp oil, tomatillos, garlic cloves, serrano peppers, onion. Sear ingredients for a few minutes, turn off flame, cover pan, continue cooking in their steam. Place ingredients in a blender cup, add cumin powder, cilantro bunch, water, bouillon cube and salt to taste. Blend until smooth. Saute a few onion slices and jalapeños with 1 tbsp olive oil, remove when they have browned. Pour salsa, add lentils, veggie broth and cup of water, bring to a slow simmer with a small bunch of cilantro, turn off flame after 20 minutes or when lentils have cooked through. Taste for salt adjust with veggie bouillon powder to taste. 👉Serve with bean broth, if you’re like me you have a batch of frijoles in the fridge, warm some up and add the bean caldito into your bowl of lentils. Top with seared oyster mushrooms, cebollitas and fried jalapeños #mexicanrecipes #mexicanfood #lentilsoup #lentejasensujugo #vegano #mexicanveganfood #mexicana #lentejas #plantbased