HEARTY MEXICAN LENTIL SOUP
Hearty Mexican Lentil Soup is a nutritious, flavorful dish packed with veggies and spices, perfect for cozy meals.
Ingredients
- 1 cup dried lentils, rinsed
- 1 tablespoon olive oil
- 1 onion, diced
- 3 garlic cloves, minced
- 1 bell pepper, diced
- 2 carrots, chopped
- 1 teaspoon cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- 6 cups vegetable broth
- 1 can (14 oz) diced tomatoes
- 1 cup frozen corn
- ¼ cup fresh cilantro, chopped (optional)
- Salt and pepper to taste
- Lime wedges (for serving)
Instructions
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add onion, garlic, bell pepper, and carrots. Cook until softened, about 5 minutes.
- Add Spices: Stir in cumin, chili powder, and smoked paprika. Cook for 1 minute until fragrant.
- Combine Ingredients: Add lentils, vegetable broth, and diced tomatoes. Bring to a boil, then reduce heat to a simmer. Cover and cook for 25 minutes.
- Add Corn: Stir in frozen corn and cook for an additional 5 minutes.
- Season and Garnish: Season with salt and pepper to taste. Serve hot, garnished with fresh cilantro and lime wedges.
Notes
- Make Ahead: This soup can be made ahead and tastes even better the next day. Store in the refrigerator for up to 4 days.
- Customizing the Flavor: For added heat, include diced jalapeños or a pinch of cayenne. Garnish with avocado slices or tortilla strips for extra texture.
- Serving Suggestions: Serve with crusty bread, tortilla chips, or a side salad for a complete meal.
- Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.