Advertisement

Mexican Lentil Soup

762

  • Total Time1 hr 15 mins
  • Makes8 to 10 servings
*PLUS Cooking time: 40 minutes
Mexican Lentil Soup

(Photo: Christie Vuong; Food Styling: Sage Dakota; Prop Styling: Andrea McCrindle)

Chatelaine Triple Tested

Earthy cumin, hot peppers and a heap of seasonings give a heady boost to this soup that's hearty enough to serve as a vegetarian entrée.

Ingredients

  • 400-g bag red lentils

  • 1 large onion

  • 2 red or green bell peppers

  • 4 carrots

  • 2 celery stalks

  • 3 jalapenos

  • 4 large garlic cloves

  • 1 tbsp olive oil

  • 8 cups chicken or vegetable broth, or bouillon

  • 1 tbsp chili powder

  • 2 tsp cumin

  • 1 tsp dried oregano leaves

  • 1/2 to 1 tsp salt

  • 1 tsp black pepper

Toppings (optional)

  • sliced avocado

  • sliced jalapeño

  • chopped cilantro

  • sliced limes

Instructions

  • Wash lentils in a sieve, discarding any twigs and stones. Finely chop onion. Cut red peppers in half, remove seeds and chop into 1/4-inch (0.5-cm) pieces. Peel carrots. Chop carrots and celery into 1/4-inch (0.5-cm) pieces. Core and seed jalapeños, then mince along with garlic.

  • Heat oil in a large saucepan set over medium-high heat. Add onion, red peppers, carrots, celery, jalapeños and garlic. Stir-fry until vegetables are slightly soft, about 8 minutes. Stir in lentils, broth, chili powder, cumin, oregano, 1/2 teaspoon (2 mL) salt and pepper. Bring mixture to a boil, stirring often. Cover and reduce heat to medium-low. Simmer until lentils and vegetables are tender, from 30 to 40 minutes. Taste and add more salt and seasonings, if needed.

  • For a heartier consistency, remove about one-quarter of soup and place in bowl of a food processor fitted with a metal blade. Whirl until mixture is puréed. You may need to add a little water if mixture is too thick. Stir purée back into soup. Serve hot with a crusty baguette. Soup will keep well, covered, in the refrigerator up to 3 days or in the freezer up to 3 months.

Nutrition (per serving)

Calories 176, Protein 12.9g, Carbohydrates 26.3g, Fat 2.7g, Fibre 5.6g, Sodium 741mg.

Pair with our classic cornbread and tortilla chips.

Get more of our best soup recipes.

Advertisement
Advertisement