Vegan Corn & Lentil Soup

There are many different versions of lentil soup, this one has a combination of Spanish and Morrocan flavors. Imagine that you are in Southern Spain when you eat this soup. It’s incredibly easy and affordable. I hope you enjoy!

Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins

Ingredients
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1 cup of red lentils
1 cup of farro
2 tsp salt
6 cups of vegetable broth
1 tsp onion powder
1 tsp garlic powder
1 tsp cumin
1 tsp smoked paprika
1 tsp black pepper
2 tsp salt
1 whole lemon
1 tsp cayenne pepper
1.5 cup frozen corn
1 large tomato
1 avocado


This recipe is brought to you by: Ovation Public Speaking

Steps:

1. Bring a large pot of water or veggie broth to a boil. Add the red lentils and farro, then reduce heat to medium, and cook for 10 minutes.

2. Add the onion powder, garlic powder, cumin, paprika, black pepper, and cayenne pepper. Add whole slices of lemon. Cook for another 10 minutes.

3. Add the frozen corn and tomato, then let the soup simmer for another 10 minutes.

4. When the soup is ready, dish it into bowls. Add fresh diced avocado on top.