Servings: 8 / Ready in: 8 1/2 hrs
Ingredients
- ½ Onion, chopped
- 2 Sweet potatoes, chopped
- 2 cloves garlic, minced
- 6 tbsp Oaxaca Marinade
- 6 cups vegetable broth or reduced-sodium chicken broth
- 2 cups water
- 1 3/4 cups lentils
- 1/2 cup chopped fresh cilantro
- 2 tablespoons lemon juice
Directions
- Combine onions, sweet potatoes, garlic and Oaxaca marinade in a 5- to 6-quart slow cooker. Add broth, water and lentils, and stir until well combined.
- Cover and cook until the lentils are tender, 4 to 5 hours on High or 8 to 10 hours on Low. Just before serving, stir in cilantro and lemon juice. Serve lentil soup in small bowls with a sliced banana on the side. Provecho!
TIPS & NOTES
Make Ahead Tip: Refrigerate for up to 3 days or freeze for up to 6 months. Stir in cilantro and lemon juice just before serving.