Mexican Lentil Soup
Mexican lentil soup is a healthy soup loaded with lots of vegetables. This makes perfect quick weekday's dinner.
Servings: 6 Servings
Calories: 230kcal
Equipment
Ingredients
- ½ cup brown lentils/ green lentils soaked for 30 minutes
- 2 cup broth
- 3 tomatoes fire roasted
- 6 garlic pods finely minced
- 1 onion finely chopped
- 2 celery stalks chopped
- 1 small carrot chopped
- ½ cup green beans chopped
- ¼ cup corn kernels
- ½ cup yellow pepper + red pepper
- 1 tsp ground coriander
- 1 tsp ground cumin
- ½ tsp red chilli powder
- ½ tsp cayenne pepper
- 1 tsp oregano
- 1 tsp salt
- 2 - 3 tbsp coriander leaves finely chopped
- ½ tsp black pepper freshly crushed
- 1 lemon or 2 - 3 tsp lemon juice
Instructions
- Heat oil in a Dutch oven or soup pan.
- Add onion, garlic, celery, green chilli/ jalapeno.
- Saute for 2 minutes till it turns translucent.
- Add carrots, bell peppers to the pot & saute for a minute.
- Add tomatoes to the pot. Saute for a minute.
- Now add in soaked lentils. Stir to mix all nicely.
- Add all spices mentioned in ingredients list.
- Add vegetable broth and close the lid.
- Simmer for 15 - 20 minutes or till lentils are cooked well.
- Turn off the gas and add chopped coriander leaves & dash of lemon juice.
Video
Notes
Don't overcook else vegetables will lose their essence and nutrition.
Soak the lentils to reduce it's cooking time.
Nutrition
Serving: 1g | Calories: 230kcal | Carbohydrates: 32g | Protein: 9g | Fat: 9g | Saturated Fat: 1g | Sodium: 1325mg | Fiber: 10g | Sugar: 11g