Traveling Mexican Stew : Fruits and Veggies Monday

Hola amigos y amigas!

It’s already time for fruits and veggies Monday and it feels so good to be back. I’m writing this post from San Francisco this week because I’m visiting my Mom and family before we jet off to Central America.

Since I’ve been here though, it’s been pouring bloody cats and dogs outside. That’s no problem for the Pura clan when we can just turn to me to whip up some good ol’ soup.

Incidentally, my Grandmother (who is 82 years old) is on a cruise in the Panama Canal with my aunt. Their boat was docked in Costa Rica upon my arrival to the Bay Area so I haven’t gotten to visit with them yet but am hoping my grandma falls in love with Central America as we did and decides to come visit us often. She’s a very fit and young 82 year old.

My grandpa on the other hand stayed back and has been surviving on TV dinners, Taco Bell, and Burger King. He thinks it’s healthier because at Burger King he gets a “whopper junior with no cheese, add lettuce, tomato, onion… it’s kind of like a small salad if you think about it puravidaville”. Yes, he actually says that 🤦🏼‍♀️

I’m going to remedy his “health” food addiction today with some good old comforting soup.

Mexican Stew

I love this soup topped with avocado, cilantro and a lime squeeze. It has so many flavors that I’m hoping might then entice my Gramps to join Grams in a visit to CR. Plus, on a rainy day it hits the spot!

Ingredients

1 Cup red lentils
1 Onion
1.5 Cup celery (chopped)
4 garlic cloves (minced)
2 zucchini (chopped)
2 chili peppers (minced)
4-5 Roma tomatoes (roasted and chopped)
2 medium rutabaga (peeled and chopped)
2-3 Cups veggie broth
1 Tsp Curry
1.5 Tsp chili powder
1.5 Tsp cumin
2-3 limes (juiced)
1 bunch cilantro (chopped)
1-2 avocados

Start by preheating your oven to 400 F and line a cookie sheet with foil. Cut your Roma tomatoes in half, de seed them and pop in the oven for 30-40 minutes.

Put your lentils on a boil for a few minutes then cover, turn off heat and let them soak for 30 minutes.

Let’s fry some onions then, shall we?!? I used the last of my red onion and about 3/4 of a white onion. It doesn’t matter as long as it’s an onion. Capeesh? Capeesh!

Once the onions get translucent go ahead and add in your celery…

Then your zucc’s (which is zucchini’s for those of you who aren’t hip to the slang)…

Some minced chili’s…

The garlique…

Your spices…

And finally the chopped rutabaga with the 2 Cups of vegetable broth. The rutabagas act as my potatoes so feel free to sub poe-tates if rutabaga is scarce where you are.

Once the lentils are done soaking go ahead and add them to your soup. I also added an additional 2-3 cups of water to completely submerge my rutabagas.

I added a chopped jalapeño to spice things up but it’s totally not necessary.

Pull your tomatoes from the oven and very carefully chop them without burning your bloody finger prints off. It’s a lot trickier than it sounds. I think I cursed a few times during this process 🤦🏼‍♀️

Add them to the stew and simmer for about 10-15 minutes. While the flavors are getting acquainted chop your cilantro, about a cup or so, and slice some limes into easily juiced wedges.

Stir in your cilantro and green gold juice (that’s lime juice for the unhip) and let sit for a minute or two then

serve with fresh sliced avocado, not for @dandays because we know how that goes 🤷🏼‍♀️

Bon Appetit !

Thanks @lenasveganliving for always hosting such a lovely group of chefs. Fruits and veggies Monday is the best Monday of the week 😉

I’m glad y’all stopped by and next time I read ya, it’ll be from 10 degrees to the equator :).

Pura Vida ✌️