By Elliot Matthews
Mexican Lentil Soup
3 steps
Prep:10minCook:45min
Mexican Lentil Soup is a hearty, nourishing, vegetarian and vegan one-pot meal.
Updated at: Thu, 17 Aug 2023 12:34:26 GMT
Nutrition balance score
Great
Glycemic Index
31
Low
Glycemic Load
24
High
Nutrition per serving
Calories544.8 kcal (27%)
Total Fat14.7 g (21%)
Carbs78.7 g (30%)
Sugars13.9 g (15%)
Protein31.7 g (63%)
Sodium1997.5 mg (100%)
Fiber36 g (129%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
2 tablespoonsextra virgin olive oil
1yellow onion
diced
2carrots
peeled and diced
2celery stalks
diced
1red bell pepper
diced
3cloves garlic
minced
1 tablespooncumin
¼ teaspoonsmoked paprika
1 teaspoonoregano
2 cupstomatoes
diced, and the juices, I use boxed tomatoes
2 x 4 ozcans diced green chiles
such as Ortega
2 cupsgreen lentils
rinsed and picked over
8 cupsvegetable broth
½ teaspoonsalt
hot sauce
plus more for serving
fresh cilantro
for garnish
1avocado
peeled, pitted, and diced, or garnish
Instructions
Step 1
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.
Step 2
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.
Step 3
Serve Mexican Lentil Soup topped with fresh cilantro, avocado, and a few dashes of hot sauce.
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Notes
4 liked
0 disliked
Under 30 minutes
Bland












