Cooked - Mexican Lentil Soup (lentejas)

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Mexican Lentil Soup (lentejas)

6.0

2 tablespoons extra virgin olive oil

1 yellow onion, diced

2 carrots, peeled and diced

2 celery stalks, diced

1 red bell pepper, diced

3 cloves garlic, minced

1 tablespoon cumin

¼ teaspoon smoked paprika

1 teaspoon oregano

2 cups diced tomatoes and the juices (I use boxed tomatoes)

2 (4 oz.) cans diced green chiles (such as Ortega)

2 cups green lentils, rinsed and picked over

8 cups vegetable broth

½ teaspoon salt

Dash (or more) hot sauce, plus more for serving

Fresh cilantro, for garnish

1 avocado, peeled, pitted, and diced, or garnish

Heat olive oil in a large pot over medium heat. Add onion, carrots, celery, and bell pepper. Saute until beginning to soften, about 5 minutes. Add garlic, cumin, paprika, and oregano and saute another minute.
Add tomatoes, chiles, lentils, broth and salt. Bring to a simmer. Simmer the soup with the lid tilted until lentils are tender, about 30-40 minutes. Season to taste with salt and pepper.
Serve Mexican Lentil Soup topped with fresh cilantro, avocado, and a few dashes of hot sauce.

Course🍽️Main Course

Diets🌱Vegan🌾Gluten-free...

Category🍲Soup

Cuisine🇲🇽Mexican

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 40m

Created 82 weeks ago

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