Lentejas Recipe (Mexican Lentil Soup)

🧂 Ingredients

• 1 tablespoon vegetable oil
• 1 medium onion

  diced
• 1 celery rib

  diced
• 1 large carrot

  diced
• 1-2 jalapeno peppers

  diced (use bell pepper for milder)
• 4-5 cloves garlic

  minced
• 1 cup tomato sauce
• 1 teaspoon dried Mexican oregano
• 1 teaspoon ground coriander
• Salt and pepper to taste

  about 1/2 teaspoon each
• 6 cups chicken broth

  or vegetable broth
• 1-1/4 cup dry lentils

  rinsed and cleaned
• 1 medium potato

  diced (about 1 cup)
• Garnish. Red chili flakes

  fresh chopped parsley, squeeze of lime

Instructions

• 1 Heat the oil in a large pot or Dutch oven over medium heat. Add the onion,
  celery, carrots, and jalapenos. Stir. Cook 5 minutes to soften.
• 2 Add the garlic and cook for 1 minute, until the garlic becomes fragrant.
• 3 Add the tomato sauce, Mexican oregano, ground coriander, salt and pepper,
  chicken broth, lentils, and potato. Stir. Bring to a broil, then reduce heat.
  Cover and simmer for 20-25 minutes, or until the lentils and potato are tender
  to your liking. Taste and adjust for salt.
• 4 Garnish as desired and serve.

Nutrition Info