Cuban Lentil Soup With Baked Plantains and Lemon Crema
[Vegan, Gluten-Free]

To Make the Salt-Free Sazón Seasoning:

1. Mix all seasoning ingredients together.
2. Yields 1/2 cup. Store in an airtight, glass container in a cool, dark place.

To Make the Lemon Crema:

1. Place the silken tofu in a fine mesh strainer in the sink. Press with your hands to remove some of its liquid. Using paper towels, press over the tofu, releasing more of its liquid. Repeat with more paper towels, removing as much liquid as you can.
2. Add the tofu with remaining ingredients and purée in a blender, low to high speed until well blended, about 1 minute.
3. Place the mixture in a clean bowl and refrigerate for at least 30 minutes.

To Make the Baked Plantains:

1. Slice a very ripe plantain 1/2-inch thick. Place on a parchment-lined baking sheet. Brush 2 teaspoons of neutral oil over and under slices.
2. Cook in a preheated 400°F oven until slightly golden, about 5 minutes. Turn over with tongs, brush with 1 teaspoon more oil, and continue cooking until golden and softened, about 5-8 minutes longer. Cut into halved chunks.

To Make the Roasted Chickpeas:

1. Rinse 1/2 cup cooked chickpeas, place them on a paper towel to dry. Rub gently to remove any skins and discard them.
2. Place chickpeas on a small baking pan and cook in a preheated 400°F oven for 3 minutes to dry them out.
3. Add 2 teaspoons oil and 2 teaspoons seasoning, rub in well. Roasted in oven, shaking once, until just a little crispy, about 10 minutes.

To Make the Soup:

1. Heat oil in a heavy, non-reactive 3-quart pot, add onions and sauté over low-medium heat for 5 minutes until translucent, but not colored.
2. Add celery, carrots, and bay leaves, stir and cook for 3 minutes. Add the garlic and seasoning and stir one minute more, to release the flavors.
3. Add the tomatoes, vegetable broth, sprouted lentils, and orange juice. Bring to a boil, then cover and simmer about 35 minutes - stirring occasionally until the lentils are very tender.
4. Cool slightly and purée 1/3 of the soup in a blender, returning the puree to the pot. Give a big stir.
5. Taste the soup and salt if necessary — this will depend on the saltiness of your vegetable broth.
6. Add 2 dashes of cayenne pepper and 1 tablespoon of lemon juice, stir well.
7. Garnish with lemon crema, plantains, and roasted chickpeas.