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!
Provided by Jaclyn
Categories Soup
Time 1h15m
Number Of Ingredients 18
Steps:
- Heat olive oil in a large pot over medium-high heat. Add in onion, bell pepper, carrots and jalapeno and saute 2 minutes.
- 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.
- 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.
- Stir in cilantro and lime juice. Serve warm topping each serving with tortilla strips, avocados and cotija cheese.
- Recipe source: Cooking Classy
Nutrition Facts : Calories 486 kcal, Carbohydrate 56 g, Protein 22 g, Fat 22 g, SaturatedFat 5 g, Cholesterol 11 mg, Sodium 518 mg, Fiber 20 g, Sugar 9 g, ServingSize 1 serving
MEXICAN LENTIL SOUP WITH PANELA CHEESE
Not all Mexican food is fried in lard and full of fat. This is a aromatic soup seasoned with rosemary and thyme and served with Panela (a Mexican moist cheese much like Mozzarella). You can substitute with cotija cheese as well.
Provided by Gabesgirl
Categories Clear Soup
Time 1h15m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Heat olive oil in a large pot and sauté ham and onions until the onions are tender but not browned.
- Add garlic and carrots and sauté lightly for 1-2 minutes.
- Add water, bouillon, lentils, rosemary, thyme, black pepper and salt. Bring to a boil.
- Reduce heat and cover with a tight fitting lid.
- Cook until tender (approx 1 hour).
- Serve with warm corn or flour tortillas and and garnish with panela cheese.
Nutrition Facts : Calories 183.2, Fat 7.8, SaturatedFat 1.6, Cholesterol 22.2, Sodium 672.5, Carbohydrate 13.8, Fiber 5.1, Sugar 2, Protein 14.9
MEXICAN LENTIL SOUP WITH ROASTED GARLIC AND CHILIES
The roasted garlic adds a richness to the smoky heat of the chipotle peppers in this hearty(and yummy!) soup. It improves as the flavors delvelop, so go ahead and make it a day or two ahead! Adapted from Fields of Greens cookbook.
Provided by Sharon123
Categories Lentil
Time 2h5m
Yield 8-9 cups
Number Of Ingredients 18
Steps:
- To toast cumin (or coriander) seeds, place the whole seeds in a dry small skillet over low heat. Stir and shake until the seeds release their aroma and darken slightly, just a minute or two. Transfer to a bowl if you won't be grinding them right away, they will continue to cook if left in pan. Grind in a spice grinder or mortar and pestle.
- Sort and rinse the lentils and put them in a soup pot with the water, bay leaf, sage, and oregano. Bring the water to a boil, reduce the heat, and cook, uncovered, at a gentle boil for 15-20 minutes, until the lentils are tender. Remove the herbs.
- While the lentils are cooking, preheat the oven to 350*F. Rub the head of garlic with a little oil, place on a baking sheet, and roast for about 30 minutes, until soft. When the garlic has cooled, slice off the top of the head and squeeze the garlic out of its skin. Puree with the tomatoes in a blender or food processor and set aside.
- Heat the remaining oil in a large saucepan. Add the onion, 1/2 teaspoons salt, cumin, and dried oregano; saute over medium heat until the onion is soft, about 7-8 minutes. Add the carrot and peppers and saute until tender, about 5 minutes. Add the ancho chili powder and the chipotle puree, the pureed tomatoes, and 1 teaspoons salt; simmer for 10 minutes.
- Combine the lentils and their broth with the vegetables, cover and cook over low heat for 30 minutes. Add salt to taste. For more spice, add more ancho chili powder or chipotle puree to taste. Sprinkle in the fresh cilantro and oregano just before serving.
- Enjoy!
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