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.