Mexican Lentil Soup (Vegetarian Version)
User Reviews
5
8 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
4
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Calories
151 kcal
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Course
Soup
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Cuisine
Vegetarian
Mexican Lentil Soup (Vegetarian Version)
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This vegetarian version of lentil soup retains all the traditional Mexican flavors and skips the meat
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Ingredients
- 1.5 cups lentils
- 1 ancho chili pepper
- 1 jalapeño
- 1/2 white onion
- 2 cloves garlic
- 1 teaspoon cumin
- 4-5 cups of stock
- salt to taste
Instructions
- Soak the lentils in cold water to wash away any debris
- Remove the stems and seeds from the ancho pepper
- Roast the ancho for 1-2 minutes
- Grind ancho into a fine powder
- Dice up 1/2 white onion and 1/2 jalapeno (use 1/4 jalapeno for less heat)
- Saute onion and jalapeno in a dollop of oil until tender
- Add diced garlic, ancho powder and cumin to the skillet and saute for a minute or so
- Add the drained lentils and (warmed up) stock, stir well
- Bring to a boil and then simmer for 20-30 minutes
- Add an additional cup of stock/water if the lentils soak up all the liquid and are still a bit crunchy
- Salt to taste
- Garnish with cilantro
Nutrition Information
Show Details
Calories
151kcal
(8%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 151 kcal
% Daily Value*
| Calories | 151kcal | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
8 reviews
Excellent
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