Mexican Lentil Soup
A healthy and hearty vegetarian soup everyone will love! It's packed with nutritious ingredients and all those Mexican flavors will leave you craving more. Leftovers make a delicious lunch the next day too!
- Prep time
- 15 min
- Cook time
- 1 hr
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 Tbsp olive oil
- 1 1/2 cups chopped yellow onion ((1 medium))
- 1 1/2 cups chopped yellow bell pepper ((1 medium))
- 1 1/4 cups peeled and diced carrots ((2 medium))
- 1 jalapeno, (seeds discarded, chopped (optional))
- 1 1/2 Tbsp minced garlic ((4 cloves))
- 7 cups low-sodium vegetable broth, (then more as desired)
- 2 (14.5 oz) cans fire roasted tomatoes
- 1 1/4 cups brown lentils, (rinsed and picked over)
- 1 Tbsp ancho chili powder
- 2 tsp ground cumin
- 1/2 tsp ground coriander
- Salt and freshly ground black pepper
- 1/2 cup chopped cilantro
- 1 Tbsp fresh lime juice
- 2 cups Tortilla strips or crumbled tortilla chips
- 2 avocados, (diced )
- 1/2 cup Crumbled cotija or Mexican blend shredded cheese
Instructions
- 1
Heat olive oil in a large pot over medium-high heat. Add in onion, bell pepper, carrots and jalapeno and saute 2 minutes.
- 2
Add garlic and saute 2 minutes longer. Stir in broth, tomatoes, lentils, chili powder, cumin, and coriander and season with salt and pepper to taste.
- 3
Bring mixture to a boil then reduce heat to low and simmer, stirring just a few times throughout cooking, until lentils are tender, about 45 minutes.
- 4
Stir in cilantro and lime juice. Serve warm topping each serving with tortilla strips, avocados and cotija cheese.
- 5
Recipe source: Cooking Classy