Mexican Lentil Soup
A healthy soup with a Mexican flavor.
1/2 cup lentils
14 oz crushed tomatoes
1/2 tsp seasoning blend
6 cups low sodium vegetable broth
1/4 cup cilantro, chopped
1/2 tsp dried coriander leaf
1/2 tsp cumin
1/4 tsp black pepper
1 tbsp olive oil
1 cup carrots, chopped
1/2 cup celery, chopped
2 cloves garlic, minced
1 cup yellow onion, chopped
1 jalapeno pepper, seeded & minced
In a large pot, heat olive oil over medium heat. Add onion, celery, and carrots and cook until tender, 8-10 minutes. Add garlic and cook 1 minute.
Add lentils, vegetable broth, tomatoes, jalapeno, cumin, coriander, salt, pepper, and cilantro.
Bring to a boil and turn down heat to a simmer. Cook for 20-25 minutes.
Serve. If desired, top with sliced avocado, cheese, and corn tortillas cut into strips.
Note: this recipe can be used in a slow cooker, just throw all ingredients into the pot for 4-6 hours
in 1 serving of Mexican Lentil Soup.
, 65% carbs, 19% protein.
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