Mexican Lentil Soup
Mexican Lentil Soup is a hearty, nourishing, vegetarian and vegan one-pot meal.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 6
white meat free
gluten free
red meat free
shellfish free
dairy free
vegan
vegetarian
pescatarian
- 1/2 teaspoon salt
- 3 cloves garlic minced
- 2 tablespoons extra virgin olive oil
- 2 celery stalks diced
- 1 teaspoon oregano
- 1 tablespoon cumin
- 1 yellow onion diced
- 1 red bell pepper diced
- fresh cilantro for garnish
- 8 cups vegetable broth
- 1/4 teaspoon smoked paprika
- 2 carrots peeled and diced
- 2 cups diced tomatoes and the juices (i use boxed tomato
- 2 cans diced green chiles (such as ortega)
- 2 cups green lentils rinsed and picked over
- dash (or more) hot sauce plus more for serving
- 1 avocado peeled, pitted, and diced, or garnish
- Carbohydrate 58.1449913893601 g
- Cholesterol 0 mg
- Fat 8.15133819468165 g
- Fiber 26.7061554733971 g
- Protein 20.8883091668564 g
- Saturated Fat 1.16613269446079 g
- Serving Size 1 1 Serving (499g)
- Sodium 767.643027779567 mg
- Sugar 31.438835915963 g
- Trans Fat 0.600642944480829 g
- Calories 382 calories
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.
