Mexican Lentil Soup With Roasted Garlic And Chilies Recipes

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MEXICAN LENTIL SOUP



Mexican Lentil Soup image

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

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

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

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