Mexican Lentejas Soup (Print Version)

# Ingredients:

01 - 1 tablespoon olive oil.
02 - 3 medium carrots, diced.
03 - 2 Roma tomatoes, halved.
04 - ½ medium white or yellow onion.
05 - 1 jalapeño pepper (optional).
06 - 2 cloves garlic.
07 - ¾ teaspoon kosher salt.
08 - ¼ teaspoon black pepper.
09 - ¼ teaspoon dried Mexican oregano.
10 - 5 cups broth (chicken or vegetable).
11 - ½ teaspoon chicken bouillon (optional).
12 - 1 cup dry lentils, rinsed.
13 - 1 large russet potato, diced.
14 - 12 cilantro sprigs.

# Instructions:

01 - Heat oil in large pot over medium-high heat. Cook carrots 3 minutes.
02 - Blend tomatoes, onion, jalapeño, garlic, salt, pepper, and oregano until smooth.
03 - Add blended mixture, broth, bouillon, lentils, potato, and cilantro to pot.
04 - Bring to boil, then reduce heat, cover and simmer 28-30 minutes until lentils are tender.
05 - Remove cilantro before serving.

# Notes:

01 - Make vegetarian by using vegetable broth.
02 - Control spice by adjusting jalapeño.

Back