Mexican Lentil Soup¶

Total Time
54 minutes

Ingredients¶

• 1 Tbsp olive oil
• 1 large carrot
• 1 medium onion
• 3 stalks celery
• 3 cloves garlic
• 1 Tbsp cumin
• 1 tsp oregano
• 1 tsp salt
• 1 tsp pepper
• 2 chipotle chiles in adobo
• 3 cups lentils
• 1 large Russet potato
• 1 15-oz can diced tomatoes
• 10 cups vegetable broth
• some cilantro
• some lime wedges

Cookware¶

• 1 large saucepan

Instructions¶

Step 1¶

Heat large saucepan over medium-high heat. Add olive oil and sauté carrot, onion, and celery, and garlic for 5 to 7 minutes.

Step 2¶

Add cumin, oregano, salt, and pepper.

Step 3¶

Stir, then add chipotle chiles in adobo and sauté for 2 minutes.

Step 4¶

Add lentils, Russet potato, and diced tomatoes in their juice.

Step 5¶

Pour in vegetable broth and bring to a boil. Reduce heat to a simmer and cook, covered, for 30 to 45 minutes.

Step 6¶

Serve with cilantro and lime wedges.

Step 7¶

Can serve over rice, if desired.

Source¶

• Recipe Box

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