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hearty mexican lentil soup

Mexican Lentil Soup

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Prep Time 15 minutes
Cook Time 35 minutes
Resting Time 5 minutes
Total Time 55 minutes
Course Main
Cuisine Mexican
Servings 6 servings

Equipment

  • 1 Large pot
  • 1 Wooden spoon
  • 1 Cutting board
  • 1 Knife
  • 1 measuring cup
  • 1 Ladle

Ingredients
  

  • 1 cup lentils rinsed
  • 6 cups water
  • 1 tablespoon olive oil
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 2 carrots diced
  • 2 stalks celery diced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 can diced tomatoes 14 oz
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 avocado sliced
  • 1/4 cup cilantro chopped
  • 1 lime cut into wedges

Instructions
 

  • Heat olive oil in a large pot over medium heat.
  • Add the onion and garlic, sauté until the onion is translucent.
  • Stir in the carrots and celery, cooking for 3 minutes.
  • Add the cumin and chili powder, stirring constantly for 1 minute.
  • Add the lentils and water to the pot, bringing it to a boil.
  • Reduce the heat to low and simmer for 20 minutes.
  • Stir in the diced tomatoes, salt, and pepper.
  • Continue to simmer for an additional 15 minutes or until the lentils are tender.
  • Remove from heat and let the soup rest for 5 minutes.
  • Serve hot with avocado slices, cilantro, and lime wedges on top.

Notes

For extra flavor, consider adding a bay leaf while simmering the soup and remove it before serving. You can also substitute chicken or vegetable broth for water to enhance the taste. Adjust the spice level by adding more chili powder or a dash of hot sauce if desired.
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